half roasted amish chicken, truffled mashed potatoes, lemongrass au jus

Preheat your oven to 375°F (190°C). Rub the half Amish chicken with olive oil, salt, pepper, and fresh rosemary. Place it in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).

Roasting the Chicken

While the chicken is roasting, prepare the lemongrass au jus. In a saucepan, melt the butter over medium heat. Add the chopped lemongrass and sauté for about 2 minutes until fragrant. Pour in the chicken broth and simmer for 15 minutes. Strain the mixture to remove the lemongrass and set aside.

Making the Lemongrass Au Jus

Peel and chop the potatoes, then boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add heavy cream and truffle oil, then mash until smooth and creamy. Season with salt and pepper to taste.

Preparing the Truffled Mashed Potatoes

Once the chicken is done roasting, let it rest for 10 minutes before carving. Serve the chicken with a generous scoop of truffled mashed potatoes and drizzle the lemongrass au jus over the top.

signature roast chicken

Recipe information

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