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The Chew's Roast Chicken with Salsa Verde and Creamy Potatoes

Roast Chicken Salsa Verde Creamy Potatoes Jamika Clinton Kelly Daphne Oz
Roast Chicken and Potatoes
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
Roast Chicken with Salsa Verde Recipe: A flavorful roast chicken topped with a punchy salsa verde.
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ingredients
  • For the Roast Chicken:
  • 3 pounds Chicken
  • 2 Lemons (halved)
  • 4-5 Sage leaves
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • For the Salsa Verde:
  • 1/4 cup Flat Leaf Parsley
  • 2 tablespoons Mint
  • 1/4 cup Tarragon
  • 2 Anchovy Fillets (rinsed)
  • 1 Garlic clove
  • 1 tablespoon Red Wine Vinegar
  • 1 Lemon (juiced)
  • 1 Shallot (chopped)
  • 2 tablespoons Capers
  • 1 teaspoon Red Chili Flake
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • For the Creamy Potatoes:
  • 2 pounds Russet Potatoes
  • 12 ounces Butter (chilled and cubed)
  • 1/2-1 cup Heavy Cream
  • Salt to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Roast Chicken: Preheat the oven to 425 degrees.
  • 2
    3 pounds Chicken
    2 Lemons (halved)
    4-5 Sage leaves
    2 tablespoons Extra Virgin Olive Oil
    Salt and Pepper to taste
    Remove the gizzard, heart, neck and liver and season the cavity with salt and pepper. Then stuff with the halved lemons and sage. Rub the olive oil all over the chicken, then after washing hands, come back and generously season the chicken with salt and pepper.
  • 3
      
    Place chicken on a rack in a roasting pan (or create a rack out of celery and carrots). Cook the chicken for 20 minutes in the 425 degree F oven, then reduce the heat to 325 degrees F and cook for 15 minutes per pound (approximately 30 to 45 minutes).
  • 4
      
    Remove the chicken from the oven and let rest at least 15 minutes.
  • 5
      
    While the chicken is cooking make the salsa verde and potatoes.
  • 6
    1/4 cup Flat Leaf Parsley
    2 tablespoons Mint
    1/4 cup Tarragon
    2 Anchovy Fillets (rinsed)
    1 Garlic clove
    1 tablespoon Red Wine Vinegar
    1 Lemon (juiced)
    1 Shallot (chopped)
    2 tablespoons capers
    1 teaspoon Red Chili Flake
    1/2 cup Extra Virgin Olive Oil
    Salt and Pepper to taste
    For the Salsa Verde: Combine all the ingredients in a food processor and pulse to combine. Adjust seasoning with salt and pepper.
  • 7
    2 pounds Russet Potatoes
    For the Creamy Potatoes: Rub and scrub potatoes under running water. Peel the potatoes and cut into even, large pieces. Cover with cool, salted water and bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until a knife easily pierces the potatoes.
  • 8
      
    Strain potatoes.
  • 9
    1/2-1 cup Heavy Cream
    In a small pot, heat cream until scalded.
  • 10
    12 ounces Butter (chilled and cubed)
    Using a ricer or a food mill, work in batches over a heavy bottomed pot. Once all the potatoes have been passed through the ricer, turn the heat on low and dry the potatoes out slightly by stirring for about 3 minutes. Stir in the butter in batches, making sure to incorporate each addition thoroughly before adding more butter. Then slowly whisk in the cream until desired consistency. 
  • 11
    Salt to taste
    Adjust the seasoning with salt.
  • 12
      
    Serve the rested chicken with the salsa verde and a side of the creamy potatoes.
 
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