Roasted Chicken Recipe
Served with whipped yukon gold potatoes, grilled asparagus, and a garlic herb jus
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Ingredients
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Roasted Chicken
Whipped Yukon Gold Potatoes
Grilled Asparagus
Garlic Herb Jus
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the olive oil over the chicken, then season generously with salt and black pepper. Insert garlic cloves, rosemary, thyme, and lemon inside the cavity.
- 2
Roasting
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste with juices occasionally.
- 3
Resting
Remove the chicken from the oven and let it rest for 15 minutes before carving.
Whipped Yukon Gold Potatoes
- 4
Cook the Potatoes
Peel and chop the Yukon gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain.
- 5
Whip the Potatoes
In a mixing bowl, add the drained potatoes, butter, heavy cream, salt, and black pepper. Whip until smooth and creamy.
Grilled Asparagus
- 6
- 7
Grilling
Grill asparagus over medium-high heat for about 5-7 minutes, turning occasionally, until tender and slightly charred.
Garlic Herb Jus
- 8
Make the Jus
In a saucepan, combine chicken broth, minced garlic, rosemary, and thyme. Bring to a simmer and reduce for about 10 minutes.
- 9
Finish the Jus
Stir in butter until melted and smooth. Season with salt and pepper to taste.