Pan Roasted Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and rub with olive oil, salt, and black pepper. Place in a roasting pan.

2. 2

   Roast the Chicken

   Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste with pan juices halfway through cooking.

3. 3

   Sauté Shallots

   In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped shallots and sauté until they are translucent, about 5 minutes.

4. 4

   Make the Gravy

   Add chicken broth, lemon juice, and thyme to the skillet with shallots. Simmer for 5-7 minutes until slightly reduced. Stir in the remaining butter until melted. Adjust seasoning to taste.

5. 5

   Prepare Truffle Mashed Potatoes

   Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

6. 6

   Mash Potatoes

   Add heavy cream and truffle oil to the drained potatoes and mash until smooth. Season with salt to taste.

7. 7

   Serve

   Carve the roasted chicken and serve with truffle mashed potatoes and drizzle with lemon thyme pan gravy.