Roasted Chicken Recipe
yukon gold garlic mashed potatoes, red wine french stew with pork belly
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Ingredients
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Roasted Chicken
Yukon Gold Garlic Mashed Potatoes
Red Wine French Stew with Pork Belly
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat the oven to 425°F (220°C). Rinse the chicken inside and out and pat dry with paper towels. Rub the olive oil all over the chicken and season generously with salt and black pepper.
- 2
Flavor the Chicken
Stuff the cavity of the chicken with garlic cloves, fresh rosemary, and lemon halves. Place the chicken in a roasting pan.
- 3
Roast the Chicken
Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 10 minutes before carving.
Yukon Gold Garlic Mashed Potatoes
- 4
- 5
Prepare Garlic
In a small saucepan, combine garlic cloves with butter and heavy cream. Heat over low until the garlic is soft and fragrant.
- 6
Red Wine French Stew with Pork Belly
- 7
Sear the Pork Belly
In a large pot, heat some oil over medium-high heat. Add the pork belly and sear until browned on all sides. Remove from the pot and set aside.
- 8
- 9
Combine and Simmer
Return the pork belly to the pot. Add red wine, beef broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours until the pork is tender.
