Roast Chicken and Mashed Potatoes
It was yummy!
Preheat to 425.
Chicken - take out all the gunk - rinse w. cold water, pat dry w. paper towels. Sprinkle w. salt and pepper, outside and inside.
Roll a lemon on a cutting board to soften a little. Pierce surface a lot with fork. Put into cavity of chicken. I added thyme, rosemary, sage and tarragon...but I am sure you can put whatever herbs you want. I did maybe 4-5 sprigs of each. Inside cavity.
Slice white onion thick slices and lay on bottom of roasting pan two rows of two so they are touching each other. Place chicken on top (feet up!) tuck wings under. Cross it's legs and tie with twine. Rub entire chick w. 1 tbsp softened butter ALL OVER!(for good crispy fatty skin!)
Bake for 1.5 hrs. With thermometer... in breast should read 180, thigh should read 190. Juice should be clear.
When done, take chick off onions and put in a pan or bowl that can collect juice. Let sit for 10 min. Pour juices from roasting pan into small bowl (leaving onions behind) Take any burned black things out of roasting pan, and put on stovetop at medium heat. Skim fat off juice in small bowl and add back in. Stir. Add 1 c. chicken broth and continue blending. Add any juice that chicken let out. Cook about 6 minutes. Pour into gravy boat (leave onions behind) and add 1 tbsp butter. Mix slowly until melted
Potatoes I added milk, sour cream,, salt, pepper and chives.
Preheat to 425.
Chicken - take out all the gunk - rinse w. cold water, pat dry w. paper towels. Sprinkle w. salt and pepper, outside and inside.
Roll a lemon on a cutting board to soften a little. Pierce surface a lot with fork. Put into cavity of chicken. I added thyme, rosemary, sage and tarragon...but I am sure you can put whatever herbs you want. I did maybe 4-5 sprigs of each. Inside cavity.
Slice white onion thick slices and lay on bottom of roasting pan two rows of two so they are touching each other. Place chicken on top (feet up!) tuck wings under. Cross it's legs and tie with twine. Rub entire chick w. 1 tbsp softened butter ALL OVER!(for good crispy fatty skin!)
Bake for 1.5 hrs. With thermometer... in breast should read 180, thigh should read 190. Juice should be clear.
When done, take chick off onions and put in a pan or bowl that can collect juice. Let sit for 10 min. Pour juices from roasting pan into small bowl (leaving onions behind) Take any burned black things out of roasting pan, and put on stovetop at medium heat. Skim fat off juice in small bowl and add back in. Stir. Add 1 c. chicken broth and continue blending. Add any juice that chicken let out. Cook about 6 minutes. Pour into gravy boat (leave onions behind) and add 1 tbsp butter. Mix slowly until melted
Potatoes I added milk, sour cream,, salt, pepper and chives.
