Sometimes I feel more domestic when I make a meal that I can picture my grandma making. I definitely felt this way when I decided to roast a chicken with mashed potatoes and biscuits. Yes, it took a little more time to prep the chicken, peel the potatoes and whip up biscuit batter, but it was worth it. Nothin' like a good ol' fashion & hearty meal!
1 (3 to 4 lb.) chicken
salt & pepper
2 onions
2 garlic cloves
fresh thyme sprigs (a bundle)
1/4 cup unsalted butter
olive oil
1/2 cup chicken stock
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Quarter an onion, place 2 quarters in the chicken along with the garlic and reserve the rest of the onion for the roasting pan. Melt the butter, add the garlic to the butter, rub some under the skin of the breast meat, then rub the outside of the chicken. Add the fresh time, inside and under the skin as well. Season with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. If you don't have a small roasting pan and to prevent burning add chicken broth to the pan. Place the reserved onions (tossed with 1 tablespoons of olive oil, salt & pepper) in the pan and then place your chicken in the pan as well.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the mashed potatoes, leaving the onions in the pan. At this point you can use the pan juices to make a delicious gravy. Place the pan on the stove over medium heat, stir in wine scrapping the pan, a lil chicken stock and serve. Or you can thicken with a sprinkle of flour and splash of cream!
Serve chicken with homemade mashed potatoes and quick biscuits.
1 (3 to 4 lb.) chicken
salt & pepper
2 onions
2 garlic cloves
fresh thyme sprigs (a bundle)
1/4 cup unsalted butter
olive oil
1/2 cup chicken stock
Preheat the oven to 400 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Quarter an onion, place 2 quarters in the chicken along with the garlic and reserve the rest of the onion for the roasting pan. Melt the butter, add the garlic to the butter, rub some under the skin of the breast meat, then rub the outside of the chicken. Add the fresh time, inside and under the skin as well. Season with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. If you don't have a small roasting pan and to prevent burning add chicken broth to the pan. Place the reserved onions (tossed with 1 tablespoons of olive oil, salt & pepper) in the pan and then place your chicken in the pan as well.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the mashed potatoes, leaving the onions in the pan. At this point you can use the pan juices to make a delicious gravy. Place the pan on the stove over medium heat, stir in wine scrapping the pan, a lil chicken stock and serve. Or you can thicken with a sprinkle of flour and splash of cream!
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