instructions For the Roast Chicken: Preheat the oven to 425 degrees.
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.
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).
instructions Remove the chicken from the oven and let rest at least 15 minutes.
instructions While the chicken is cooking make the salsa verde and potatoes.
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.
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.
instructions Strain potatoes.
ingredients 1/2-1 cup heavy cream
instructions In a small pot, heat cream until scalded.
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.
ingredients salt to taste
instructions Adjust the seasoning with salt.
instructions Serve the rested chicken with the salsa verde and a side of the creamy potatoes.