Saturday, June 02, 2007

Roast Chicken with Garlic Mashed Potatoes Recipe

source: LifeScript/Foodfoit

This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour
For the chicken:
1 whole chicken, 6 to 8 pounds
salt and pepper
1 sprig fresh rosemary, or 1/4 teaspoon dried
1 sprig fresh thyme
1 bay leaf
1 medium onion, roughly chopped into 1" pieces
2 carrots, roughly chopped into 1" pieces
2 stalks celery, roughly chopped into 1" pieces
2 cloves garlic, peeled
1/2 lemon
For the garlic mashed potatoes:
1 bulb garlic, unpeeled
splash of olive oil
5 large potatoes (Idaho or russet)
1 1/3 cups low-sodium chicken broth
salt and pepper to taste
Cooking Instructions
For the chicken:
1. Preheat the oven to 400°F.
2. Rinse the chicken with cold water, pat dry and season with salt and pepper inside and out.
3. Stuff the cavity with the rosemary, thyme, bay leaf and peeled garlic.
Also put a few pieces of onion, carrot and celery into the cavity.
4. Scatter the rest of the onions, carrots and celery on the bottom of a
roasting pan. Place the chicken on top of the vegetables. Squeeze juice
from the lemon all over the chicken and add the lemon half to the cavity.
5. Place in the oven. After 15 minutes turn the heat down to 350°F.
Roast the chicken for an additional 45 minutes to 1 hour, until its
golden brown and crisp and the juices run clear when the thigh is
pierced with a sharp knife.
6. Transfer the chicken to a serving platter and let rest for about
10 minutes. Remove the skin and discard.
Carve the chicken into serving pieces.
For the garlic mashed potatoes:
1. Meanwhile, place the garlic bulb in an ovenproof dish and drizzle
with olive oil. Once the oven has been turned down to 350°F,
place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
2. Remove from the oven and let cool.
3. Peel the potatoes and cut them in half.
Place them in a pot and cover with cold water.
Bring to a boil over high heat and simmer until the potatoes are tender
when pricked with a fork, about 30 minutes, depending on the size of
the potatoes. Drain.
4. Bring the stock to a boil, and turn down to a simmer.
5. Squeeze the roasted garlic bulb to release the roasted garlic in
each clove. Mash the garlic with a fork and throw the skins away.
6. Mash the potatoes with a potato masher or fork, or use a food mill.
Add the roasted garlic. Slowly add the stock until the desired
consistency is reached.
7. Adjust the salt and pepper to taste and serve alongside the chicken.

Nutrition Facts
Serving size: about 6 oz. chicken plus 1 cup potatoes
Total Fat 8 g
Protein 49 g
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sodium 370 mg
Percent Calories from Fat 20%
Percent Calories from Protein 56%
Percent Calories from Carbohydrate 24%

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