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| Roast Chicken with Salsa Verde & Creamy Potatoes |
Roast Chicken
Serves 6
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| Roast Chicken |
ingredients
• 4 lb whole chicken
• Kosher Salt & Freshly Cracked Black Pepper, to taste
• 2 stalks celery & carrots, roughly chopped
• 1 lemon, halved
• 6 sage leaves
• 2 tbsp EVOO
• 2 stalks celery & carrots, roughly chopped
• 1 lemon, halved
• 6 sage leaves
• 2 tbsp EVOO
directions
1. Let chicken come to room temp (about 30 minutes) and preheat the oven to 425º. Remove the gizzard, heart & neck from the chicken cavity and rinse with cool water. Pat the cavity of the chicken dry, season generously with S&P then add the sage & lemon halves (facing downward). Rub the EVOO all over the top of the chicken, tie the legs together and tuck the wings under the body. Place the chicken on top of a bed of chopped celery & baby carrots in a roasting pan/dish.
2. Cook the chicken for 25 minutes in the oven, then reduce the heat to 325º and cook for 15 minutes per pound.
3. Remove the chicken from the oven and let rest for at least 20 minutes before cutting up. While the chicken is resting make the potatoes.
Now onto the yummy Sauce to go with the chicken...
2. Cook the chicken for 25 minutes in the oven, then reduce the heat to 325º and cook for 15 minutes per pound.
3. Remove the chicken from the oven and let rest for at least 20 minutes before cutting up. While the chicken is resting make the potatoes.
Now onto the yummy Sauce to go with the chicken...
Salsa Verde
Serves 6
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| Salsa Verde |
ingredients
• 1/4 cup fresh parsley
• 2 Tbsp fresh mint leaves
• 1/4 cup fresh tarragon leaves
• 1 clove garlic
• 1 Tbsp red wine vinegar
• Juice of 1 lemon
• 1 small onion, roughly chopped
• 2 Tbsp drained capers
• 1 tsp red chili flakes
• 1/4 cup EVOO
• 2 Tbsp fresh mint leaves
• 1/4 cup fresh tarragon leaves
• 1 clove garlic
• 1 Tbsp red wine vinegar
• Juice of 1 lemon
• 1 small onion, roughly chopped
• 2 Tbsp drained capers
• 1 tsp red chili flakes
• 1/4 cup EVOO
• Kosher Salt & Freshly Cracked Black Pepper, to taste
directions
While the chicken is cooking, combine all ingredients in a food processor and pulse to combine. Taste and add S&P if needed. Set aside until ready to serve.
Creamy Potatoes
Serves 6
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| Creamy Potatoes |
ingredients
• 2 lbs Yukon Gold potatoes, scrubbed clean, chopped into large even pieces
• Salt, to taste
• 1/2 - 1 cup heavy cream
• 12 oz (3 sticks) of butter chilled & cubed
• Salt, to taste
• 1/2 - 1 cup heavy cream
• 12 oz (3 sticks) of butter chilled & cubed
directions
1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to simmer. Cook for 15-20 minutes or until a knife easily pierces the potatoes. Drain the potatoes and return to the pot and mash with a potato masher over low heat - yes your arm may get sore from doing this like it did to me! Ha ha.
2. In a small pot, heat the cream until warm.
3. Stir in the butter in batches, making sure to fully incorporate thoroughly before adding another batch. Slowly whisk in the cream until smooth and creamy. Taste and add salt if needed.
Serve alongside the chicken and salsa verde.
2. In a small pot, heat the cream until warm.
3. Stir in the butter in batches, making sure to fully incorporate thoroughly before adding another batch. Slowly whisk in the cream until smooth and creamy. Taste and add salt if needed.
Serve alongside the chicken and salsa verde.
Enjoy!
This recipe was adapted from Clinton Kelly, The Chew What's for Dinner?
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