Whole Roasted Chicken with Mashed Potatoes and Pan Gravy

Ingredients

For the Whole Roasted Chicken

• 1 whole chicken (about 4–5 lbs)

• 2 tablespoons olive oil or melted butter

• 1 lemon, halved

• 1 head garlic, halved crosswise

• Fresh herbs (such as rosemary, thyme, parsley), a handful

• Salt and freshly ground black pepper, to taste

• 1 onion, quartered

• 2–3 carrots, cut into large pieces

• 2–3 celery stalks, cut into large pieces

For the Mashed Potatoes

• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

• 4 tablespoons unsalted butter

• 1/2–3/4 cup whole milk or heavy cream (warmed)

• Salt and freshly ground black pepper, to taste

For the Pan Gravy

• 2 tablespoons fat from roasting pan (or unsalted butter)

• 2 tablespoons all-purpose flour

• 1–2 cups chicken stock (as needed)

• Salt and freshly ground black pepper, to taste

Instructions

1. Roast the Chicken

1. Preheat your oven to 375°F (220°C).

2. Break down the chicken to parts.

3. Pat the chicken dry with paper towels. Rub the skin all over with olive oil or melted butter. Season generously with salt, pepper and herbs

4. Arrange the onion, carrots, and celery in the bottom of a roasting pan or oven-safe skillet.

5. On top of vegetables place lemon halves, garlic. Place the chicken on top, skin side up

6. Roast for 35-40 minutes , or until the thickest part of the thigh registers 165°F (74°C) and juices run clear. Baste the chicken occasionally with pan juices.

7. Let the chicken rest, tented with foil, for at least 10–15 minutes before plating

2. Make the Mashed Potatoes

1. While the chicken is roasting, place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

2. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 15–20 minutes.

3. Drain well and return potatoes to the pot. Let them sit for a minute to allow excess moisture to evaporate.

4. Mash the potatoes with a potato masher or use a potato ricer for extra smoothness.

5. Add butter and warmed milk or cream, mixing until smooth and creamy. Season with salt and pepper to taste.

3. Prepare the Pan Gravy

1. After removing the chicken and vegetables from the roasting pan, pour the pan juices into a measuring cup. Let the fat rise to the top and skim off 2 tablespoons (or use butter if preferred).

2. In the same roasting pan (set over medium heat), add the fat and whisk in the flour. Cook, whisking constantly, for about 2 minutes to make a light roux.

3. Slowly whisk in 1–2 cups chicken stock and any reserved juices (not the fat). Scrape up any brown bits from the bottom of the pan.

4. Bring to a simmer and cook until thickened, about 3–5 minutes. Season with salt and pepper as needed.

4. Serving Suggestions

1. Carve the roasted chicken and serve with the creamy mashed potatoes.

2. Spoon the savory pan gravy over both.

3. Serve with the roasted vegetables from the pan for a complete comfort meal.

4. Enjoy!