Roasted Whole Chicken with Garlic Mashed Potatoes and Steamed Broccoli
- 1.2 kg/2.64 lbs whole chicken
- 500 g/1.1 lbs carrots
- 250 g/8.82 oz broccoli
- 4 large potatoes, cooked
- 5 red bell peppers or regular bell peppers
- 5 shallots
- 5 garlic cloves
- 2 tbsp/30 ml olive oil
- 2 tbsp/30 g soft butter
- 2 tbsp herbes de Provence (French herb mix)
- 2 pinches black pepper
- 1 tsp/5 ml salt
- a few sprigs fresh thyme
1. Preheat your oven to 400°F or 200°C.
2. In a small bowl mix the softened butter with salt and black pepper until well combined.
3. Rub this mixture all over the whole chicken making sure to get some under the skin too.
4. Stuff the cavity with garlic cloves sprigs of thyme and sliced shallots.
5. Place the chicken in a large roasting pan and drizzle it with olive oil.
6. Roast in the oven for about 1 hour and 20 minutes or until the chicken is golden brown and cooked through.
7. While the chicken is roasting prepare the carrots by peeling and chopping them into bite-sized pieces.
8. Place the carrots in a separate roasting pan and drizzle them with olive oil then sprinkle with herbs of Provence which is a blend of thyme rosemary oregano and marjoram.
9. Roast the carrots in the oven for about 30 minutes or until they are tender.
10. Once the chicken is done remove it from the oven and let it rest for 10 minutes before carving.
11. Serve the sliced chicken with roasted carrots and steamed broccoli on the side accompanied by garlic mashed potatoes.
- oven
- roasting pans
- mixing bowl
- spoon
- cutting board
- knife
- peeler
- steamer
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