Roasted Chicken with Mashed Potatoes

Name: Roasted Chicken with Mashed Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole chicken (about 3.5-4 pounds); 3 tablespoon olive oil (extra virgin); 1 teaspoon dried thyme; 1 teaspoon dried rosemary (crushed); 1 teaspoon paprika; 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 2 pound Russet potatoes (peeled, quartered); 0.5 cup whole milk (warmed); 4 tablespoon unsalted butter (softened); 1 pound fresh green beans (trimmed); 0.25 teaspoon garlic powder

A classic American comfort meal featuring perfectly roasted chicken, creamy mashed potatoes, and crisp-tender green beans, making for a balanced and satisfying dinner.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.35/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 whole chicken (about 3.5-4 pounds)
3 tablespoon olive oil (extra virgin)
1 teaspoon dried thyme
1 teaspoon dried rosemary (crushed)
1 teaspoon paprika
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
2 pound Russet potatoes (peeled, quartered)
0.5 cup whole milk (warmed)
4 tablespoon unsalted butter (softened)
1 pound fresh green beans (trimmed)
0.25 teaspoon garlic powder

Instructions

Preheat your oven to 400°F. Pat the whole chicken dry with paper towels. In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon paprika, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper. Rub the mixture all over the chicken.
Place the seasoned chicken in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
While the chicken roasts, place the Russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
Return the drained potatoes to the warm pot. Add 1/2 cup whole milk and 4 tablespoons unsalted butter. Mash until smooth and creamy. Season with additional salt and pepper to taste if needed. Cover to keep warm.
In a medium bowl, toss the fresh green beans with 1 tablespoon extra virgin olive oil, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. Arrange them on a baking sheet.
During the last 15-20 minutes of chicken roasting, place the baking sheet with green beans in the oven to roast until tender-crisp.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the carved chicken alongside the mashed potatoes and roasted green beans.

Notes

Leftovers store well in an airtight container for up to 3 days. The mashed potatoes can be reheated gently with a splash of milk to restore creaminess.

Nutrition (per serving)

Calories: 650
Protein: 45.3 g
Carbohydrates: 40.5 g
Fat: 34.2 g
Fiber: 5.1 g
Sodium: 820 mg
Saturated Fat: 12.5 g
Sugar: 5 g
Cholesterol: 130 mg