Roasted Chicken with Sides

1: Spatchcock the chicken by removing the backbone and pressing hard on the breast to flatten.

2: Dry brine the chicken with 3-4 tablespoons of kosher salt and refrigerate for a minimum of eight hours.

3: Prepare dry rub by mixing onion powder, garlic powder, Italian seasoning, smoked paprika, black pepper, salt, and olive oil.

4: Preheat oven to 400°F.

5: Season chicken and place on a roasting pan with a rack.

6: Roast the chicken until the internal temperature reaches 165°F.

7: Let the chicken rest for 10 minutes before cutting.

8: Boil water in a large pot and season generously with salt.

9: Add the russet potatoes and boil until fork-tender.

10: In a small pot, simmer heavy cream, milk, and crushed garlic for 10-15 minutes and set aside.

11: Strain the water from the potatoes and mash them.

12: Add butter and mix until melted, then add the strained cream mixture, salt, and pepper.

13: In a pan, add 2 tablespoons of butter and olive oil over medium heat.

14: Sauté chopped onions for 3-4 minutes, then add mushrooms and sauté for 6-8 minutes.

15: Add Italian seasoning, minced garlic, and a squeeze of lemon juice, cooking until garlic is fragrant.

16: Deglaze the pan with white wine, scraping the bits from the bottom.

17: Add chicken broth and let simmer for 2 minutes.

18: Add heavy cream, salt, and pepper, mixing and simmering until thickened.

19: Add parsley and mix before serving.