My Sunday Roast Chicken with mashed potatoes

Prep time : 25 minutes | Cook time: 1hr | Makes 3 large servings

WHAT YOU’LL NEED

• 1 small whole chicken

• 1 lemon

• 1 red onion, cut into 4 pieces with skin left on

• 1 head of garlic, divided into individual cloves, skin left on

• optional: 1 tbsp flour

• 1 head of butterhead lettuce

• 4 large Yukon gold potatoes

• 1/4 cup butter

• 1/4 cup milk

• salt and pepper

FOR THE SPICE MIX

• 1 tbsp thyme

• 1 tbsp rosemary

• 1 tsp sweet paprika

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp pepper

• 3 tbsp olive oil

FOR THE VINAIGRETTE

• 1 tsp dijon mustard

• juice of half a lemon

• 1 tsp red wine vinegar

• 1 tsp honey

• 1 garlic clove, minced

• 1/3 cup extra virgin olive oil

• salt and pepper

INSTRUCTIONS

1. Prepare the Chicken: In a small bowl, whisk together all the spices with olive oil. Pat the chicken dry with a paper towel, then place it in a baking dish. Rub the spice mixture over the chicken until it's fully coated. Add red onion and garlic cloves to the dish, brushing them lightly with olive oil.

2. Bake the Chicken: Bake at 425°F (220°C) for about 1 hour, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before slicing.

3. Make the Gravy: Transfer the juices from the baking dish to a small saucepan. Remove the garlic from its skin and discard the onion skin. Slightly mash the garlic and onion, then add them to the saucepan. Boil the mixture until it thickens. To speed up thickening, whisk in 1 tablespoon of flour. Adjust seasoning to taste, pass through a strainer, then set aside.

4. Prepare the Mashed Potatoes: Dice the potatoes (leaving the skin on for extra texture, or peel them if you prefer). Add them to a pot of salted boiling water, and simmer for about 25 minutes or until fully tender. Drain and return them to the pot. Add butter and milk, then season with salt and pepper. Mash with a potato ricer or fork until smooth. If the potatoes are too stiff, add more milk to reach your desired consistency.

5. Make the Vinaigrette: In a small bowl, whisk together lemon juice, garlic, Dijon mustard, red wine vinegar, and honey. Slowly drizzle in olive oil while whisking until the vinaigrette is fully emulsified. Season with salt and pepper.

6. Toss the Salad: Wash and dry your lettuce, then toss with the vinaigrette in a serving bowl.

7. Plate and Serve: Serve the sliced chicken with mashed potatoes and salad on the side. Drizzle the rich gravy over the chicken and potatoes. Enjoy!