Rotisserie Chicken with Lemon-Parsley New Potatoes

Photo Credit: Mette Nielsen
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Rotisserie Chicken with Lemon-Parsley New Potatoes

Cook

Total

Yield 4 servings

Sizzle the new potatoes in a heavy skillet with a little parsley then blast in the oven for a homey dinner.

Ingredients

  • 2 to 3 Tablespoons unsalted butter
  • 1½ pounds mixed baby potatoes, quartered
  • Generous pinch of salt 
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 Tablespoon fresh lemon juice
  • 1 rotisserie chicken 
  • Salt and freshly ground black pepper to taste 

Instructions

Preheat the oven to 375°F.

In a large skillet, melt the butter over medium heat and toss in the potatoes with a little salt. Cook until they’re coated with the butter. Cover the skillet, reduce the heat and cook, stirring occasionally, until the potatoes are tender and browned, about 10 to 15 minutes. Stir in the parsley and lemon juice. Set the chicken on top of the potatoes along with any juices from the container, and baste with the pan juices. Put the skillet in the oven and cook until warmed through, about 5 minutes.

Carve the chicken and serve with the potatoes and drizzle any juices over all.