Roast Chicken w Garlic Mashed Potatoes

Roast Chicken w Garlic Mashed Potatoes - 22g Carbs, 3g Fiber

1 whole chicken, 6 to 8 lb
Salt and pepper
1 sprig fresh rosemary, or 1/4 tsp dried
1 sprig fresh thyme
1 bay leaf
1 medium onion, roughly chopped into 1" pieces
2 carrots, roughly chopped into 1" pieces
2 stalks celery, roughly chopped into 1" pieces
2 cloves garlic, peeled
1/2 lemon

For the garlic mashed potatoes:
1 bulb garlic, unpeeled
Splash of olive oil
5 large potatoes (Idaho or russet)
1 1/3 cups low-sodium chicken broth
Salt and pepper to taste

For the chicken:
1. Preheat the oven to 400 degrees F.

2. Rinse the chicken with cold water, pat dry and season with salt
and pepper inside and out.

3. Stuff the cavity with the rosemary, thyme, bay leaf and peeled
garlic. Also put a few pieces of onion, carrot and celery into the
cavity.

4. Scatter the rest of the onions, carrots and celery on the bottom
of a roasting pan. Place the chicken on top of the vegetables. Squeeze
juice from the lemon all over the chicken and add the lemon half to
the cavity.

5. Place in the oven. After 15 minutes turn the heat down to
350 degrees F. Roast the chicken for an additional 45 minutes to
1 hour, until its golden brown and crisp and the juices run clear
when the thigh is pierced with a sharp knife.

6. Transfer the chicken to a serving platter and let rest for about
10 minutes. Remove the skin and discard. Carve the chicken into
serving pieces.

For the garlic mashed potatoes:
1. Meanwhile, place the garlic bulb in an ovenproof dish and drizzle
with olive oil. Once the oven has been turned down to 350 degrees F,
place the dish, uncovered, in the oven for 15-20 minutes until the
garlic is golden brown and soft.

2. Remove from the oven and let cool.

3. Peel the potatoes and cut them in half. Place them in a pot and
cover with cold water. Bring to a boil over high heat and simmer
until the potatoes are tender when pricked with a fork, about
30 minutes, depending on the size of the potatoes. Drain.

4. Bring the stock to a boil, and turn down to a simmer.

5. Squeeze the roasted garlic bulb to release the roasted garlic in
each clove. Mash the garlic with a fork and throw the skins away.

6. Mash the potatoes with a potato masher or fork, or use a food mill.
Add the roasted garlic. Slowly add the stock until the desired
consistency is reached.
7. Adjust the salt and pepper to taste and serve alongside the
chicken.

Chicken Recipes