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Instructions
1. Roast the Chicken:
Preheat the Oven:
- Preheat your oven to 425°F (220°C). This high temperature will ensure crispy skin and juicy, tender meat.
Prepare the Chicken:
- Pat the chicken dry with paper towels. This will help achieve crispy skin.
- Rub the chicken with olive oil or melted butter, ensuring it’s well-coated on all sides.
- Season generously with salt, pepper, garlic powder, and smoked paprika (if using).
- Stuff the cavity with the lemon halves, garlic halves, and fresh herbs (thyme or rosemary). These aromatics will infuse the chicken with delicious flavor as it roasts.
- Tie the legs of the chicken together with kitchen twine and tuck the wings under the bird to ensure even cooking.
Roast the Chicken:
- Place the chicken on a roasting rack in a roasting pan (if you don’t have a rack, you can place the chicken directly in the pan).
- Pour the chicken broth or water into the pan to keep the chicken moist while roasting.
- Roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. You can also check for doneness by cutting between the leg and the body—the juices should run clear.
- Baste the chicken once or twice with the pan juices during roasting for extra flavor and crispy skin.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
2. Make the Smashed Potatoes:
Boil the Potatoes:
- While the chicken is roasting, place the baby potatoes in a large pot and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce the potatoes with a fork or knife.
Smash the Potatoes:
- Drain the potatoes and return them to the pot. Use a potato masher or the back of a fork to gently smash the potatoes—don’t mash them completely, you want some chunky texture.
- Add the melted butter, minced garlic, and heavy cream (or milk). Stir everything together until the potatoes are creamy but still slightly lumpy.
- Season with salt and freshly ground black pepper to taste.
Garnish:
- For a fresh touch, sprinkle the smashed potatoes with chopped fresh parsley or chives.
3. Serve and Enjoy!
- To serve, carve the roasted chicken into pieces and plate it alongside the smashed potatoes.
- If desired, spoon some of the delicious pan juices or drippings from the roasted chicken over the potatoes for extra flavor.
- Garnish the chicken with a few fresh sprigs of thyme or rosemary, and enjoy!
Why You’ll Love This Roasted Chicken and Smashed Potatoes:
1. Classic Comfort Food:
There’s just something about roasted chicken and smashed potatoes that feels like home. It’s the ultimate comfort food—simple, satisfying, and timeless.2. Crispy and Juicy Chicken:
The high-heat roasting method gives the chicken a perfectly crispy skin while keeping the meat juicy and tender. The aromatics inside the bird (lemon, garlic, and herbs) infuse it with incredible flavor.3. Rich, Creamy Potatoes:
The smashed potatoes are the perfect combination of creamy and rustic, with the buttery richness and hint of garlic taking them to the next level. You get a satisfying texture from the smashed potatoes, while still maintaining some hearty chunks.4. Easy to Make, Yet Impressive:
This meal may sound fancy, but it’s surprisingly easy to make. The roasting process is hands-off, and the smashed potatoes can be prepared while the chicken is cooking, making it perfect for both weeknight dinners and special occasions.5. Customizable:
You can easily tweak the seasoning for both the chicken and the potatoes. For example, you could add your favorite spices to the chicken rub (like thyme, rosemary, or lemon zest), or make the potatoes even richer by adding grated cheese or sour cream.Tips for the Perfect Roasted Chicken and Smashed Potatoes:
- Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone to ensure it reaches 165°F (74°C).
- Crispy Skin: If you want extra crispy skin, you can increase the oven temperature to 450°F (232°C) for the last 10-15 minutes of roasting. Just keep an eye on it to avoid burning.
- Make-Ahead Tip: You can prep the potatoes ahead of time. Boil and smash the potatoes earlier in the day, then reheat them just before serving. They will stay creamy and delicious.
- Add Veggies: If you want to make this a one-pan meal, consider adding vegetables like carrots, parsnips, or Brussels sprouts to the roasting pan. Just toss them in olive oil, salt, and pepper and place them around the chicken during the last 30 minutes of roasting.
- Leftover Chicken: Roasted chicken leftovers are great for sandwiches, salads, or soups. Don’t let that extra chicken go to waste!
Conclusion:
Roasted Chicken and Smashed Potatoes is the ultimate comforting meal that will never go out of style. With crispy, golden-brown chicken and creamy, garlicky potatoes, this dish offers the perfect balance of flavors and textures. Whether you’re feeding a crowd or enjoying a cozy dinner with loved ones, this meal is sure to satisfy and impress. So, gather your ingredients, preheat the oven, and get ready to enjoy a meal that’s as delicious as it is comforting. Happy Cooking! 🍗🥔✨ADVERTISEMENT