Description
A comforting and classic meal, roasted chicken with brown butter mashed potatoes is the kind of dish that feels both homey and special. The chicken is roasted until golden and crispy on the outside yet tender and juicy on the inside, while the mashed potatoes are made silky smooth with nutty brown butter. Perfect for family dinners, holidays, or any cozy evening, this dish delivers warmth and rich, satisfying flavor in every bite.
Ingredients
For the Roasted Chicken:
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1 whole chicken (4–5 lbs)
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3 tablespoons olive oil or softened butter
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1 tablespoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
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1 lemon, halved
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4 cloves garlic, smashed
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1 small onion, quartered
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Fresh rosemary and parsley sprigs (optional)
For the Brown Butter Mashed Potatoes:
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2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
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6 tablespoons unsalted butter
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½ cup whole milk
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½ cup heavy cream
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Salt and pepper to taste
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1 tablespoon chopped fresh chives (optional)
Instructions
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Preheat the oven to 425°F (220°C). Remove the giblets from the chicken and pat it dry with paper towels.
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Rub the chicken all over with olive oil or softened butter. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub the seasoning blend evenly over the chicken, including inside the cavity.
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Stuff the cavity with lemon halves, smashed garlic, and onion. Tie the legs together with kitchen twine and tuck the wings under the body.
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Place the chicken breast-side up on a roasting rack set in a baking pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C).
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Halfway through cooking, baste the chicken with pan drippings to keep it moist. If the skin darkens too quickly, cover loosely with foil.
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Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
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While the chicken roasts, make the brown butter by melting the butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter turns golden and smells nutty, about 4–6 minutes. Remove from heat.
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Boil the potatoes in salted water for 15–20 minutes, until tender. Drain and return to the pot to evaporate excess moisture.
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Mash the potatoes until smooth. Warm the milk and cream in a small saucepan, then mix into the potatoes. Drizzle in the brown butter, stirring gently to combine. Season with salt and pepper to taste.
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Serve the carved chicken with a generous scoop of brown butter mashed potatoes. Garnish with chives or herbs if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes