Name: Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus
Yield: Makes 4 servings
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

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

Roasting greens, such as broccoli rabe, turns them deliciously crispy and earthy. The broccoli rabe's inherent bitterness nicely offsets the sweetness of the roasted-garlic pan sauce. The chicken needs to be salted one day ahead.

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