Roasted Chicken with Whipped Potatoes
1 (4.5 – 5.5 pound) roasting chicken
Freshly ground black pepper
40 sprigs of fresh thyme, divided
1 lemon, quartered
5 garlic cloves, sliced in half
2 tablespoons unsalted butter, melted
1 yellow onion, sliced thick
2 large carrots cut into chunks
1 ½ tablespoons olive oil
Preheat the oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out and pat the outside dry.
Salt and pepper the inside of the chicken and stuff the cavity with half of the thyme, lemon, and garlic.
Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and thyme in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken covered for 1 hour 15 minutes then remove lid, baste with the juices and continue cooking uncovered for an additional 20 minutes until golden brown. Remove the chicken and cover with aluminum foil for about 15-20 minutes before carving.
6 large russet potatoes, peeled and sliced in half
1 tablespoon kosher salt
2 cups heavy cream
6 oz. evaporated milk
4 tablespoons unsalted butter
Kosher salt and white pepper to taste
Garnish with chopped fresh parsley or chopped fresh chives
Fill a large pot halfway with water and bring to a boil. Add the salt and cook the potatoes until cooked. Remove from the pan and drain.
While the potatoes are cooking, in a sauce pan add the heavy cream, evaporated milk and butter. Over medium heat stir until butter has melted and lower heat to keep warm.
In a large mixer, add the drained potatoes and whip adding the cream mixture a little at a time until desired. Season with kosher salt and white pepper to taste.
If you do not have a large electric mixer, place the potatoes back into the pot or large bowl and whip adding the cream mixture a little at a time until desired. Season with kosher salt and white pepper to taste.
Serve immediately and garnish with chopped fresh parsley or chopped fresh chives.
Helpful Tip: If you do not want to serve immediately, you can make ahead of time and follow these simple steps:
1) Fill a pot filled halfway with water, bring to a boil then lower the temperature to simmer.
2) Transfer the whipped potatoes to a round serving bowl (that will fit on top of the pot with hot water), cover the serving bowl with foil and set on top of a pot until ready to serve.