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

Ingredients

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

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