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Ingredients
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Roasted Chicken
Pommes Puree
Truffle Jus
Method
Roasted Chicken
- 1
Prepare the chicken
Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
- 2
Season the chicken
Rub the chicken all over with olive oil, salt, and black pepper. Insert garlic cloves and rosemary sprigs inside the cavity. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity as well.
- 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). Baste the chicken with its juices halfway through cooking.
- 4
Rest the chicken
Remove from the oven and let the chicken rest for 15 minutes before carving.
Pommes Puree
- 5
- 6
- 7
Add cream and butter
Incorporate the butter and heavy cream into the mashed potatoes. Season with salt and white pepper to taste.
Truffle Jus
- 8
Prepare the jus
In a saucepan, sauté finely chopped shallots until translucent. Add chicken stock and thyme, then simmer for 15 minutes to reduce.
- 9
Finish the jus
Stir in truffle oil and season with salt and black pepper to taste. Strain before serving.
