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RECIPE
16 INGREDIENTS23 STEPS1HR

Roasted Chicken with Natural Garlic Jus

4.3
3 Ratings
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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?

1HR

Total Time
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Ingredients
US / METRIC
Servings:
2
Serves 2
1/2 cup
Heavy Cream
6 cloves
1
Shallot
1
Chicken , quartered
1 pckg
Chicken Base
1/4 cup
4 3/4 cups
Fresh Baby Spinach
1 tsp
Anchovies
1/2 tsp
Fennel Seeds
2 1/4 cups
Baby Yukon Gold Potatoes
1/2 Tbsp
1/2 cup
Water
1 Tbsp
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
3127
FAT
219.5 g
PROTEIN
140.1 g
CARBS
176.4 g

Directions

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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 clove). Place in the food processor.
Step 4
Remove stems from Fresh Parsley (0.25 ounce) and discard stems. Roughly chop parsley and place in the food processor.
Step 5
Add Anchovy (1 teaspoon) and mix until smooth.
Step 6
Add Fennel Seeds (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Step 7
Slice half the Butter (2 tablespoon) 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 package). 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 tablespoon).
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 clove) to the pan and place in the oven. Roast for thirty minutes, or until cooked through.
Step 15
Meanwhile, peel the Baby Yukon Gold Potato (12 ounce) 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 tablespoon), Heavy Cream (1/2 cup), and Salt (1 teaspoon). 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 (5 ounce) and Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
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.
Step 23
Serve and enjoy!

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Nutrition Per Serving
Calories
3127
% Daily Value*
Fat
219.5 g
281%
Saturated Fat
56.1 g
280%
Trans Fat
0.0 g
--
Cholesterol
436.8 mg
146%
Carbohydrates
176.4 g
64%
Fiber
15.4 g
55%
Sugars
43.5 g
--
Protein
140.1 g
280%
Sodium
25731.5 mg
1119%
Vitamin D
--
--
Calcium
367.8 mg
28%
Iron
9.7 mg
54%
Potassium
3084.1 mg
66%
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