Roasted Chicken with Carrots Brussell Sprouts and Mashed Potatoes
1 Whole Organic Chicken, cleaned and patted dry (3 1/2 pds)
7 sprigs fresh rosemary and 7 sprigs fresh thyme
3 cloves garlic
8 slices of bacon
5 tbs butter
4 medium carrots, peeled
One medium onion, diced
1 sack of brussel sprouts, cleaned and trimmed
1 pd white Italian potatoes, cleaned, skins on, quartered.
1 1/2 cups organic chicken stock
Stuff chicken with herbs and garlic. Truss/tie the legs to keep herbs intact. Rub one tbs of butter all over chicken, using more if needed. Wrap bacon around chicken, stretching to tie across breast. Preheat oven to 375. Meanwhile, sear chicken on all sides, 5 minutes each in shallow, stainless non stick casserole pan (not glass). Remove from heat. Add carrots, onions and brussell sprouts and place in oven, breast side down for 75 minutes, basting every 20 minutes. (You can omit the bacon entirely however, you will need to baste the bird every 10 minutes.)
The last 20 minutes, remove the bacon and baste the chicken one last time, turning breast side up. Bring water for potatoes to a boil and cook for about 25 minutes or until done. (See how to make the potatoes below.)
Remove chicken from the oven. Remove chicken to cutting board to let it rest for about 15 to 20 minutes. Meanwhile, spoon fat from sauce and discard. Remove sprouts and carrots and set aside to serve. Bring sauce to a simmer, adding the chicken stock. Add the thyme, garlic and oregano to the sauce and simmer about 10 minutes, stirring occasionally. Salt and pepper to taste.
Serve mashed potatoes with roasted carrots and brussell sprouts on plate. Top potatoes with chicken portion and spoon sauce over. Serve and enjoy this classic French (and easy) meal!
After boiling and straining, add 4tbs butter, 2 tbs sour cream, 1/2 cup milk and mash until desired consistancy. Salt and pepper to taste.