step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Zest and juice Lemon (1) into the food processor and remove seeds.
step 3
Roughly chop the Shallot (1) and Garlic (2 cloves). Place in the food processor.
step 4
Remove stems from Fresh Parsley (3 Tbsp) and discard stems. Roughly chop parsley and place in the food processor.
step 5
Add Anchovy (1 tsp) and mix until smooth.
step 6
Add Fennel Seeds (1/2 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 7
Slice half the Butter (2 Tbsp) into the food processor, and mix until well combined.
step 8
In a small bowl, mix Water (1/2 cup) and the Chicken Base (1 pckg). Set aside.
step 9
Pat dry quartered Chicken (1) with paper towels.
step 10
Lift up the skin of the chicken and rub two teaspoons of the herb butter underneath the skin of the chicken.
step 11
In a large saute pan over medium high heat, add Extra-Virgin Olive Oil (1 Tbsp).
step 12
When hot, add the chicken skin side down and sear for five minutes until crispy.
step 13
Turn the chicken over and remove from heat. Soak up grease with paper towels.
step 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.
step 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.
step 16
Cook for 20 minutes or until tender.
step 17
Remove from heat, drain in colander, and return to the pot with lid to keep warm.
step 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.
step 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).
step 20
Saute for two minutes, or until slightly wilted.
step 21
Remove from heat and set aside for plating.
step 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.
