Thursday, June 15, 2006

Roast Chicken with Garlic Mashed Potatoes

Jade Marie sent this recipe from
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.

"The key to a perfectly garlic-infused mashed potatoes is to first lightly heat the garlic bulb, drizzled with olive oil, in the oven for no more than 15-20 minutes. Once the bulb takes on a golden brown coloration and softened texture, you'll know that the flavor of the roasted garlic within its cloves has reached perfection..."

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.

This recipe is also dedicated to Clara, since garlic mashed potatoes are her all time favourite!

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