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The Chew's Roast Chicken with Salsa Verde and Creamy Potatoes

Roast Chicken Salsa Verde Creamy Potatoes Jamika Clinton Kelly Daphne Oz
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A special dish for a special day!
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by : The Chew
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ingredients
  • For the Roast Chicken:
  • 3 pounds chicken
  • 2 lemons (halved)
  • 4-5 sage leaves
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • For the Salsa Verde:
  • 1/4 cup flat leaf parsley
  • 2 tablespoons mint
  • 1/4 cup tarragon
  • 2 anchovy fillets (rinsed)
  • 1 garlic clove
  • 1 tablespoon red wine vinegar
  • 1 lemon (juiced)
  • 1 shallot (chopped)
  • 2 tablespoons capers
  • 1 teaspoon red chili flake
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • For the Creamy Potatoes:
  • 2 pounds Russet potatoes
  • 12 ounces butter (chilled and cubed)
  • 1/2-1 cup heavy cream
  • salt to taste
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients   
    instructions For the Roast Chicken: Preheat the oven to 425 degrees.
  • step 2
    ingredients 3 pounds chicken
    2 lemons (halved)
    4-5 sage leaves
    2 tablespoons extra virgin olive oil
    salt and pepper to taste
    instructions For the roast chicken, remove the gizzard, heart, neck and liver and then rinse the chicken under cool water. Pat dry and then season the cavity with salt and pepper. Then stuff with the halved lemons and sage. Rub the olive oil all over the chicken, then after washing hands, come back and generously season the chicken with salt and pepper.
  • step 3
    ingredients   
    instructions Place chicken on a rack in a roasting pan (or create a rack out of celery and carrots). Cook the chicken for 20 minutes in the 425 degree F oven, then reduce the heat to 325 degrees F and cook for 15 minutes per pound (approximately 30-45 minutes).
  • step 4
    ingredients   
    instructions Remove the chicken from the oven and let rest at least 15 minutes.
  • step 5
    ingredients   
    instructions While the chicken is cooking make the salsa verde and potatoes.
  • step 6
    ingredients 1/4 cup flat leaf parsley
    2 tablespoons mint
    1/4 cup tarragon
    2 anchovy fillets (rinsed)
    1 garlic clove
    1 tablespoon red wine vinegar
    1 lemon (juiced)
    1 shallot (chopped)
    2 tablespoons capers
    1 teaspoon red chili flake
    1/2 cup extra virgin olive oil
    salt and pepper to taste
    instructions For the Salsa Verde: Combine all the ingredients in a food processor and pulse to combine. Adjust seasoning with salt and pepper.
  • step 7
    ingredients 2 pounds Russet potatoes
    instructions For the Creamy Potatoes: Rub and scrub under running water. Peel the potatoes and cut into even, large pieces. Cover with cool, salted water and bring to a boil then reduce to a simmer. Cook for 15-20 minutes, or until a knife easily pierces the potatoes.
  • step 8
    ingredients   
    instructions Strain potatoes.
  • step 9
    ingredients 1/2-1 cup heavy cream
    instructions In a small pot, heat cream until scalded.
  • step 10
    ingredients 12 ounces butter (chilled and cubed)
    instructions Using a ricer or a food mill, work in batches over a heavy bottomed pot. Once all the potatoes have been passed through the ricer, turn the heat on low and dry the potatoes out slightly by stirring for about 3 minutes. Stir in the butter in batches, making sure to incorporate each addition thoroughly before adding more butter. Then slowly whisk in the cream until desired consistency. 
  • step 11
    ingredients salt to taste
    instructions Adjust the seasoning with salt.
  • step 12
    ingredients   
    instructions Serve the rested chicken with the salsa verde and a side of the creamy potatoes.
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