lemon parsley & parmesan roasted chicken + potatoes
For the Chicken & Potatoes
  • 1 whole rotisserie chicken (preferably hormone free)
  • 1 lemon, halved
  • Aluminum Foil
  • 1 pound fingerling potatoes (cut in half or in thirds if large) or small red potatoes (1-2 per person) cut in wedges
  • Coarse Salt and Ground Pepper
For the Sauce
  • 2-3 cloves of garlic, minced
  • ½ cup finely chopped flat-leaf parsley
  • ⅓ cup extra virgin olive oil
  • 1 lemon, zested (2 teaspoons) and juiced (11/2 tablespoons)
  • ½ cup grated Parmesan cheese
  • ½ tsp Coarse Salt
  • Ground Pepper to taste
  1. Preheat oven to 425 °
  2. Place chicken breast side up on baking sheet. Place 1 lemon half in cavity and loosely cover with foil.
  3. Toss potatoes with 2 tablespoons of olive oil in separate pan. Drizzle with juice from remaining lemon half. Season with salt and pepper.
  4. Roast potatoes for 15 minutes. Reduce temperature to 375 °; cook for 25 minutes. Rotate pan, toss potatoes and cook until golden brown.
  5. Place chicken on higher rack to warm as potatoes cook.
  6. Prepare sauce by combining ingredients.
  7. Remove chicken and potatoes, let rest for 10 mins.
  8. Brush sauce on chicken and drizzle on potatoes
Recipe by So Chic Life at https://www.sochiclife.com/lemon-parsley-parmesan-roasted-chicken-potatoes/