Roast Chicken with Mashed Potato
A comforting classic: crispy skin, tender meat, and creamy potatoes.
⏱️ 115 min🍽️ Serves 1
🔥 650 kcal💪 55g protein🍚 35g carbs🥑 30g fat🌾 4g fibreper serving
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Ingredients
- 🐔1 ½ kg whole chicken
- 🍋1 lemon, halved
- 🧄1 head garlic, top cut off
- 🌿1 tbsp fresh rosemary, chopped
- 🥔1 kg potatoes, peeled and quartered
- 🥛100 ml milk
- 🧈50 g butter
- 🫒2 tbsp olive oil
- 🧂1 tsp salt
- 🌶️½ tsp black pepper
Pro tips
- For extra crispy skin, sprinkle a little baking powder over the chicken before roasting.
- Add a touch of cream cheese or sour cream to your mashed potatoes for an even richer texture.
- Save the chicken carcass and bones to make a delicious homemade stock.
- Don't overcrowd the roasting pan; ensure good air circulation for even cooking.
Method
- 1Preheat oven to 200°C (400°F). Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, and chopped rosemary. Stuff the lemon halves and garlic head into the chicken cavity.
- 2Place chicken in a roasting pan and roast for 1 hour 30 minutes, or until internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and juices run clear. Baste occasionally.
- 3While the chicken roasts, place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until very tender.
- 4Drain the potatoes thoroughly. Return to the pot and add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
- 5Once cooked, remove chicken from oven, transfer to a cutting board, and let it rest for 10-15 minutes before carving. This helps keep the meat juicy.
- 6Carve the chicken and serve immediately with the creamy mashed potatoes.