Recipe Image
Servings:
2
Roasted Chicken with Natural Garlic Jus
This deliciously simple and tasty roasted chicken recipe makes for a cozy supper any night of the week. A quick puree of potatoes with a drizzle of the natural juices from the chicken – what could be better?
Total Time
1hr
4.3
3 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1/2
cup
Heavy Cream
•
6
cloves
Garlic
•
1
Shallot
•
3
Tbsp
Fresh Parsley
•
1
Chicken
, quartered
•
1
pckg
Chicken Base
•
4
Tbsp
Butter
•
4 3/4
cups
Fresh Baby Spinach
•
1
tsp
Anchovies
•
1
Lemon
•
1/2
tsp
Fennel Seeds
•
2 1/4
cups
Baby Yukon Gold Potatoes
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
1/2
cup
Water
•
1
Tbsp
Extra-Virgin Olive Oil
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Zest and juice
Lemon (1)
into the food processor and remove seeds.
3.
Roughly chop the
Shallot (1)
and
Garlic (2 cloves)
. Place in the food processor.
4.
Remove stems from
Fresh Parsley (3 Tbsp)
and discard stems. Roughly chop parsley and place in the food processor.
5.
Add
Anchovies (1 tsp)
and mix until smooth.
6.
Add
Fennel Seeds (1/2 tsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
7.
Slice half the
Butter (2 Tbsp)
into the food processor, and mix until well combined.
8.
In a small bowl, mix
Water (1/2 cup)
and the
Chicken Base (1 pckg)
. Set aside.
9.
Pat dry quartered
Chicken (1)
with paper towels.
10.
Lift up the skin of the chicken and rub two teaspoons of the herb butter underneath the skin of the chicken.
11.
In a large saute pan over medium high heat, add
Extra-Virgin Olive Oil (1 Tbsp)
.
12.
When hot, add the chicken skin side down and sear for five minutes until crispy.
13.
Turn the chicken over and remove from heat. Soak up grease with paper towels.
14.
Add chicken broth and the remaining
Garlic (4 cloves)
to the pan and place in the oven. Roast for thirty minutes, or until cooked through.
15.
Meanwhile, peel the
Baby Yukon Gold Potatoes (2 1/4 cups)
and place in a small saucepan. Cover with cold water and bring to a boil over high heat.
16.
Cook for 20 minutes or until tender.
17.
Remove from heat, drain in colander, and return to the pot with lid to keep warm.
18.
Finish the potatoes by adding remaining
Butter (2 Tbsp)
,
Heavy Cream (1/2 cup)
, and
Salt (1 tsp)
. Mash to desired consistency, but do not overmix or the potatoes will become too starchy.
19.
Meanwhile, in a second large saute pan over medium-high heat, add extra olive oil. When hot, add the
Fresh Baby Spinach (4 3/4 cups)
and
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
20.
Saute for two minutes, or until slightly wilted.
21.
Remove from heat and set aside for plating.
22.
In the center of two plates, place the potato puree. Add the chicken directly on top. Set spinach on the side and spoon garlic jus from the pan over the chicken.
23.
Serve and enjoy!
Nutrition Per Serving
CALORIES
609
FAT
51.2 g
PROTEIN
6.9 g
CARBS
37.0 g
