Southern Roast Chicken with Mashed Potatoes
- Chef's knife
- Large pot
- Colander
- Potato masher
- kitchen thermometer
INGREDIENTS
- 1 whole chicken, 4 pounds/1.8 kilograms, patted dry
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1 small onion, cut into large pieces
- 1 celery stalk, cut into large pieces
- 1 carrot, cut into large pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Basting Sauce:
- 1/2 cup olive oil
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
Au Jus:
- Pan drippings from the roasted chicken
- ½ –1 cup water or chicken stock
Mashed Potatoes:
- 2 pounds/900 grams russet or Yukon gold potatoes, peeled and cut into chunks
- 1 teaspoon salt, plus more for cooking
- 4 ounces unsalted butter
- ½ cup warm milk, more as needed
INSTRUCTIONS
- Heat the oven to 375°F/190°C.
- Sprinkle the chicken all over with salt, black pepper, granulated garlic, granulated onion, fresh thyme, and fresh rosemary.
- Toss the remaining onion, celery, and carrot with most of the herb basting sauce, leaving a small portion aside for brushing later. Scatter these vegetables in the roasting pan.
- Stuff the chicken cavity with some of the seasoned vegetables.
- Sprinkle the exterior of the stuffed chicken with garlic powder, onion powder, and smoked paprika. Place the chicken on top of the vegetables in the pan.
- Roast the chicken. After it has started cooking, brush occasionally with the reserved herb basting sauce to keep the skin moist, flavorful, and golden. Roast until the thickest part of the thigh reaches 160°F/70°C, about 60 to 80 minutes. Transfer to a cutting board and rest for 10 to 15 minutes.
- Tilt the roasting pan and skim excess fat. Set the pan over medium heat, add water or stock, and scrape up the browned bits. Simmer until slightly reduced to make the pan au jus.
- Boil the potatoes in salted water until very tender, 15 to 20 minutes. Drain thoroughly. Mash with butter and warm milk until smooth and creamy. Add more milk if needed and season to taste.
- Carve the chicken and serve alongside the mashed potatoes, drizzling with warm pan jus.
FAQ
What is the best way to get crispy skin?
The key is to start with a very dry chicken. Pat the entire chicken thoroughly with paper towels to remove any moisture, as water on the surface prevents browning. Next, season the skin with salt and allow the chicken to sit uncovered in the refrigerator for at least an hour before roasting; this helps the skin dry further. Roasting at a high temperature, such as 375°F/190°C, allows the fat under the skin to render and crisp the surface. Basting sparingly with pan juices keeps the meat moist without softening the skin. Avoid rubbing the skin with oil or butter excessively, as this can interfere with crisping.
Can I make roast chicken with mashed potatoes ahead of time?
The chicken can be roasted and cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently in the oven at 325°F/160°C until warmed through, and finish in a hot pan or under the broiler for a few minutes to restore crispy skin. Mashed potatoes can also be made ahead and stored in the refrigerator for 2–3 days; reheat them on the stovetop or in the oven, adding milk or butter to maintain a creamy texture. The pan au jus can be made ahead and gently reheated before serving to pour over the chicken.
What side dishes pair well with roast chicken with mashed potatoes?
Roast chicken with mashed potatoes pairs beautifully with a variety of classic and seasonal side dishes. Green vegetables like roasted asparagus, sautéed green beans, or steamed broccoli provide color, flavor, and a fresh contrast to the richness of the chicken and potatoes. A simple salad with a light vinaigrette adds brightness and acidity to balance the meal. Roasted root vegetables such as carrots, parsnips, or Brussels sprouts complement the flavors of the au jus. Bread rolls or a warm baguette can be used to soak up the pan juices.
How do I make the pan au jus flavorful?
To make a deeply flavorful pan au jus for roast chicken with mashed potatoes, use the natural drippings from the roasting pan as the base. After removing the chicken, tilt the pan and skim excess fat, leaving behind the flavorful brown bits. Place the pan over medium heat, add water or chicken stock, and scrape the bottom with a wooden spoon to release all caramelized flavors. Simmer gently until slightly reduced, concentrating the taste without over-thickening. Season lightly with salt and pepper, remembering that the pan drippings already carry a lot of flavor. Adding a splash of white wine or a sprig of fresh herbs like thyme or rosemary can enhance the complexity of the jus.
Can I use a different type of potato?
Russet potatoes are ideal for fluffy mashed potatoes, while Yukon gold potatoes yield a naturally creamy, buttery texture. Red potatoes can be used, though they produce a slightly denser mash, which may require extra milk or butter to achieve a smooth consistency. For a twist, sweet potatoes or a mix of root vegetables can be mashed together to create a richer, more colorful side.
How do I reheat leftovers of roast chicken with mashed potatoes?
Use low and gentle heat. For the chicken, cover it loosely with foil and reheat in the oven at 325°F/160°C until warmed through, about 15–20 minutes. To restore crispy skin, uncover the chicken for the last few minutes or briefly broil while watching carefully. Mashed potatoes can be reheated on the stovetop over low heat, stirring in a splash of milk or a small pat of butter to maintain creaminess. Reheating slowly and evenly preserves both texture and flavor. The pan au jus can also be gently reheated and poured over the chicken to enhance moisture.
