Roast Chicken with Mashed Potatoes
A comforting classic, perfect for a hearty and satisfying meal.
⏱️ 115 min🍽️ Serves 1
🔥 650 kcal💪 55g protein🍚 35g carbs🥑 32g fat🌾 4g fibreper serving
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servings
Ingredients
- 🐔1 ½ kg whole chicken
- 🥔1 kg potatoes
- 🥕2 carrots
- 🧅1 onion
- 🧄4 cloves garlic
- 🍲½ cup chicken broth
- 🌿4 sprigs fresh rosemary
- 🌿4 sprigs fresh thyme
- 🧈¼ cup unsalted butter
- 🥛½ cup milk
- 🫒2 tbsp olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crispy skin, rub a tablespoon of butter or olive oil over the chicken before seasoning.
- Basting the chicken every 20-30 minutes with its own juices can help keep it moist.
- Add a pinch of nutmeg to the mashed potatoes for an extra layer of flavor.
- Don't skip the resting step for the chicken; it allows the juices to redistribute, resulting in a more tender and flavorful bird.
Method
- 1Preheat oven to 200°C (400°F). Pat the whole chicken dry with paper towels. Season generously inside and out with salt and pepper.
- 2Roughly chop carrots, onion, and 2 cloves of garlic. Place them in the bottom of a roasting pan with rosemary and thyme sprigs. Drizzle with olive oil.
- 3Place the chicken on top of the vegetables in the roasting pan. Roast for 75-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
- 4While the chicken roasts, peel and cut potatoes into 1-inch chunks. Boil in salted water until very tender, about 15-20 minutes. Drain well.
- 5Melt butter and warm milk with the remaining 2 cloves of minced garlic. Add to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper.
- 6Once chicken is cooked, remove from oven and transfer to a cutting board. Tent with foil and let rest for 10-15 minutes.
- 7Deglaze the roasting pan with chicken broth over medium heat, scraping up any browned bits, to create a simple pan sauce.
- 8Carve the chicken and serve immediately with the mashed potatoes and pan sauce.