Fill your home with the savoury aromas of roasted garlic chicken. Serve creamy parmesan mashed potatoes smothered in caramelized onion gravy along with crisp skinned juicy roasted Prime chicken.
|GARLIC ROAST CHICKEN AND ONION GRAVY:|
|1||Maple Leaf Prime Naturally® Whole Chicken|
|2 tbsp||(30 mL) Olive oil, divided|
|3||Bulbs garlic, divided|
|5||Sprigs fresh thyme, divided|
|6 cups||(1.5 L) Sliced onions|
|2 tbsp||(30 mL) Flour|
|1 1/2 cups||(375 mL) Water or chicken stock|
|1 tbsp||(15 mL) Balsamic vinegar|
|Salt and pepper|
|PARMESAN MASHED POTATOES:|
|4||Potatoes, peeled and quartered|
|1 cup||(250 mL) Milk or cream|
|1/4 cup||(60 mL) Butter|
|3 tbsp||(45 mL) Grated Parmesan cheese|
|1-2||Bulbs Roasted Garlic (from roasting pan)|
|4||Spring onions, sliced|
|Salt to taste|
GARLIC ROAST CHICKEN AND ONION GRAVY:
PREHEAT oven to 375˚F (190˚C).
RUB chicken all over with 1 tbsp (15 mL) olive oil. Season liberally with salt and pepper. Cut garlic bulbs in halved cross wise. Insert two halves inside the cavity of chicken and set the others aside. Insert 3 sprigs of thyme inside the cavity of the chicken. Chop the remaining and set aside. Place chicken in a roasting pan. Add enough water to cover the bottom of the pan.
ROAST chicken in preheated oven for 30 minutes. Toss onions in remaining olive oil and season with thyme, salt and pepper. Add onions to the roasting pan surrounding the chicken. Add remaining halved garlic bulbs with onions. Add additional water to cover the bottom of the pan if required. Roast an additional 1 to 1 ½ hours, basting occasionally, or until the internal temperature taken in the thickest part of the leg reaches 185˚F (85˚C).
REMOVE chicken to a carving board. Allow to rest while making gravy. Remove garlic bulbs (for mashed potato recipe).
BRING onion mixture to a rapid boil on the stovetop. Sprinkle in flour and whisk vigorously to incorporate. Slowly whisk in chicken stock and balsamic vinegar. Reduce heat and simmer for 2-4 minutes or until thick.
CARVE chicken and serve.
PARMESAN MASHED POTATOES:
COOK potatoes in a large pot of boiling, salted water until fork tender. Drain and return to the pot.
BRING milk and butter to a simmer in a small pot. Pour mixture over potatoes. Squeeze roasted garlic, from roasting pan, out of its skin into potato mixture. Add Parmesan cheese. Mash potatoes using an electric hand mixer until fluffy. Season with salt and stir in Spring onions.
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