Roast Chicken With Broccoli Rabe, Fingerling Potatoes, And Garlic-parsley Jus

Image of Roast Chicken With Broccoli Rabe, Fingerling Potatoes, And Garlic-parsley Jus, Bon Appetit Magazine
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Ingredients

  • 1 4- to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
  • 2 teaspoons coarse kosher salt
  • 6 large fresh parsley sprigs
  • 1 lemon, halved
  • 6 garlic cloves, peeled
  • 2 teaspoons plus 1/4 cup extra-virgin olive oil
  • 1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
  • 1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds
  • 3/4 cup (or more) low-salt chicken broth
  • 1/4 cup dry white wine
  • 1/3 cup chopped fresh parsley

Description

The Broccoli Rabe's Inherent Bitterness Nicely Offsets The Sweetness Of The Roasted-garlic Pan Sauce Alongside This Roast Chicken.

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