Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus

Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus
Photo by Tom Schierlitz

Ingredients

  • ¾ cup chicken stock or low-sodium chicken broth
  • 1 pound broccoli rabe (rapini)*
  • ¼ cup dry white wine
  • 2 teaspoons coarse kosher salt
  • 1 4-to 4 1/2-pound chickenlarge deposits of fat removed, heart and gizzard reserved
  • 1 lemon
  • 6 large fresh parsley sprigs
  • + 4 more ingredients
    • 14 teaspoons extra-virgin olive oil
    • 6 garlic cloves
    • 1/3 cup fresh flat leaf parsley
    • 1 pound fingerling potatoes or baby Yukon Gold potatoes

Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight. Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roa...

View full recipe at Epicurious

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