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14 June 2009

Roasted Thyme Chicken with Garlic Mashed Potatoes

It was the Saturday night before our 'Long Weekend, Long Dinner' house christening. I was tired (from shopping and lunching for Jess's birthday) and busy cooking for the next day, but we had invited Scott over, so I wanted to cook something lovely that the boys would enjoy.

Since winter has set in I have been craving more comfort food - and what is more comforting that roast chicken and mashed potatoes?

So I grabbed a whole chicken from the supermarket, added a few extra wings (Mark looked very suspiciously at the chicken when I served it, asking whether I had added extra wings. I think he for a brief moment wondered if I have purchased a mutant chicken) and then threw it in the oven to roast. Simple and delicious.

Ingredients (serves 3)

1 whole chicken and 3-4 extra chicken wings
1 bunch thyme
30g butter
Salt and pepper
Olive oil
1/2 lemon
1/2 onion
1 head garlic
4 large potatoes peeled
1/2 cup milk or cream
30g butter (extra)


Rinse the chicken inside and out and pat dry with paper towels. Place 1/2 the thyme and butter under the skin on the breasts. Place the onion and lemon in the cavity and rub both the whole chicken and the wings with oil, salt and pepper. Scatter the remaining thyme around the chicken. Roast in the oven at 200 degrees for 45 minutes per 500g. To serve, drizzle with pan juices.

Cut the top of the head of garlic. Drizzle with olive oil, wrap in foil and roast for about an hour. Once cooled, squeeze garlic flesh from skins. Set aside.

Boil potatoes until soft. Drain well and return to the pan with the milk and butter. Add the garlic and season with salt and pepper. Mash well. If you want it to be extra smooth, press the mash through a fine sieve and then fluff with a fork. Serve with the chicken along with lemon greens.

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