These days, during the height of winter, I feel like I could roast a chicken a week and be happy. It’s just the easiest, loveliest, most satisfying meal — not to mention it warms up your house and provides plenty of leftovers. This past Sunday I decided to give a recipe from the new Martha Stewart Living a try, roast chicken with parsley, lemon and parmesan. Blessfully simple, the only prep work is to rub the bird with some oil, salt and pepper, and stuff the cavity with some parsley and a half a lemon. Toss some fingerling potatoes with oil and salt and add them to the pan. First you bake it at 425 for 15 minutes, then lower heat to 375 for 25 minutes, rotate pan, and then roast another 25 minutes. Meanwhile chop up some parsley (I used a small food processor), add oil, lemon zest, lemon juice and parmesan. Dollop some over the chicken and potatoes and serve the rest on the table. Heavenly. Click here for the recipe at MSL.com. — Angela M.
What’s your favorite way to roast a chicken? Here are some of our favorites, and leftover recipes, too.