Chiken Roast


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I’ll never tire of a butter-rubbed chicken roasted with rich, earthy potatoes tucked along its edges. Still, it’s nice to update the classic pairing with a simple tweak or two. Here, when the bird is almost done, I sprinkle whole parsley leaves and squeeze a few lemon quarters over the potatoes, then pop the whole thing back into the oven. The herb leaves crisp up and the lemon pieces caramelize.


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