Family Feast Combo Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Remove giblets from the chicken cavity if present and pat the chicken dry with paper towels.

Season

Rub the chicken all over with 3 tbs olive oil. Combine 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbs chopped rosemary; rub seasoning under the skin over the breasts and all over the outside. Stuff the cavity with the halved lemon and quartered onion.

Roast

Place chicken breast-side up on a rack in a roasting pan or oven-safe skillet. Roast at 425°F (220°C) for 15 minutes, then reduce oven to 375°F (190°C) and continue roasting for 50–70 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.

Rest

Transfer chicken to a cutting board, tent loosely with foil, and let rest 15–20 minutes before carving. Reserve pan drippings for the gravy (see Gravy section).

Cook potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.

Warm dairy

While potatoes cook, warm 3 cups milk with 6 tbs butter and minced garlic (if using) in a small saucepan over low heat until butter is melted and milk is warm; do not boil. Keeping the milk warm prevents the potatoes from cooling and improves texture.

Mash and season

Drain potatoes well and return them to the hot pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warm butter-milk mixture, mashing between additions, until desired creaminess is reached. Season with 1.5 tsp salt and 3/4 tsp black pepper, taste and adjust.

Prepare and toss

While the chicken roasts or in the last 25–30 minutes of roast time, toss carrots, broccoli florets and sliced red pepper with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried thyme or oregano on a rimmed baking sheet.

Roast

Spread vegetables in a single layer and roast in the oven at 400°F (205°C) for 18–25 minutes, turning once, until edges are lightly browned and vegetables are tender-crisp. If your oven space is limited, roast them during the last 20–25 minutes of the chicken’s cooking time on a lower rack.

Make roux

After removing the roasted chicken, place the roasting pan over medium heat on the stove (or pour drippings into a skillet). Skim off excess fat leaving about 1–2 tbs fat and 1/4 cup flavorful pan drippings. Whisk in 2 tbs flour and cook for 1–2 minutes until it smells toasty and turns light golden.

Finish gravy

Slowly whisk in 2 cups chicken stock, scraping up browned bits from the pan. Bring to a simmer and cook until thickened, about 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. If too thick, thin with additional stock or water a tablespoon at a time.

Assemble

In a large bowl toss 6 cups mixed greens with halved cherry tomatoes and sliced cucumber.

Dress and serve

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle over salad just before serving and toss gently.

Carve the rested roast chicken into pieces and arrange on a large platter. Spoon gravy into a serving boat. Serve mashed potatoes and roasted vegetables family-style alongside the chicken, with the salad as an optional fresh accompaniment.