Roast Chicken Dinner with Gravy, Mashed Potatoes, and Peas
Ingredients: chicken, lemon, shallot, rosemary, red potatoes · 60 min cook time · 650kcal · $25.50
Ingredients
4lb chicken, 0.5ea lemon, 1ea shallot, 1stick rosemary, 1lb red potatoes, 1ea Russet potato, 0.5stick butter, 0.5head garlic, 0.5cup milk, 0.5cup white wine, 4cup frozen peas, to taste water, to taste flour, to taste olive oil, to taste salt, to taste pepper, to taste garlic powder
Instructions
1. Put a little olive oil in a 10-inch skillet and add the chicken. Score the legs with three cuts straight down to the bone. Season thoroughly with pepper and salt, and rub all over.
2. Stuff a piece of lemon, a shallot, and herbs inside the chicken cavity.
3. Turn the heat on medium under the skillet while the oven preheats to 400 Fahrenheit. Cook the bottom of the chicken on the stovetop for about 15 minutes until it smells like it's about to burn.
4. Transfer the skillet into the oven and roast the chicken.
5. Cut red potatoes into smaller pieces without peeling, and peel and cut a Russet potato into slightly larger pieces. Boil them together until tender.
6. Peel and chop a ton of garlic.
7. Check chicken internal temperature. Put garlic powder on the breast and up the temperature slightly for the last stretch to brown the skin.
8. Drain the boiled potatoes. In the same pot, melt butter, fry the garlic until golden, add milk, return potatoes, cover, and take off the heat.
9. Remove the roasted chicken from the pan and rest it on a plate.
10. Pour off about half of the fat/fond from the pan. Turn heat to medium, whisk in flour to make a paste, and cook until nutty.
11. Whisk in white wine and water, add the shallot and squeezed lemon from the chicken cavity, and simmer for 5 to 10 minutes.
12. Mash the potatoes with pepper, salt, and generous milk, then mix with a rubber spatula.
13. Cover frozen peas with water in a microwave-safe jug and microwave for a few minutes, then strain and mix with butter and salt.
14. Carve the chicken by pulling off leg quarters, cutting breasts off whole, and slicing.
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