Lemon Rosemary Roasted Chicken with Garlic Sauteed Green Beans, Yellow Balsamic Tomatoes, Purple and White Mashed Potatoes

10 Oct

The most flavorful delicious roasted chicken dinners with vibrant colors that make this dish pop. There is bettercomfort food than roasted chicken, mashed potatoes, and green beans but I’m bored of the same old plain chicken and white potatoes. I added a lot of bold herbs and flavors as well as some beautiful colors.

Heres what you need:

4-5 pound free range whole chicken

1 lb green beans

4 yellow tomatoes

1/2 lb purple potatoes

1/2 lb yukon gold potatoes

2 carrots

1 white onion

5 cloves garlic

2 lemons

rosemary

celery

butter

cream

olive oil

s + p

high quality balsamic vinegar

Heres what you do:

1. Chop your celery, peeled carrots, and onion into 1/4″ pieces and smash your garlic cloves. Rough chop your rosemary and toss all into the bottom of your roasting pan. Cover with olive oil, juice of half a lemon, s+ p and toss to coat. Place a roasting rack on top of the vegetables.

2. Pre heat oven to 375 degrees F. Remove giblets and trim any excess fat or skin of the chicken. Put chicken on top of the roasting rack in the pan. S + P liberally all over chicken including inside. Light splash of olive oil, lemon juice, and white wine, rub all over to coat. Toss in oven until it reaches an internal temp of about 165 degrees, roughly 45 minutes.

3. Boil large pot of salted water and cook peeled and halved potatoes until fork tender, about 30 minutes, remove each type of potato to separate bowls. Add 2 tbls butter to each bowl of potatoes along with about 1/3 cup cream and mash. Season with s + p to taste.

4.  Return water to a boil and blanch the green beans and tomatoes for 5 minutes. Splash tomatoes with balsamic, olive oil, s+p. Plunge green beans into bath of ice water to stop cooking.

5. Heat 2 tbls butter and minced garlic over med high in saute pan until garlic begins to brown and soften. Add green beans and toss to coat. Remove from heat.

6. Carve your chicken and plate. Bon Appetit!

You can save the juices from your roasting pan and make a nice white gravy. Also be sure to save the chicken carcass and vegetable scraps to make a nice Chicken Stock!

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