Roasted Chicken with Sides
Serves 630 mins prep120 mins cook
This dish features a succulent roasted chicken accompanied by garlic mashed potatoes and a rich mushroom sauce. The chicken is spatchcocked for even cooking and seasoned with a dry brine and dry rub for maximum flavor. The creamy mashed potatoes are enriched with garlic and butter, and the mushroom sauce adds a delightful finish to the meal.
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What you need
Instructions
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.View original recipe