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–+ servings
Total Time :1 hour 30 minutes
Servings: 4

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.