Roast Chicken with Smashed New Potatoes and Garlicky Jus Recipe

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Roast Chicken with Smashed New Potatoes and Garlicky Jus
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Ingredients
17
Count
Nutrition
573
Calories
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Ingredients:

Directions:

  1. To prepare chicken, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon to pan; sauté 5 minutes or until lightly browned, turning occasionally. Remove from pan; cool.
  2. Preheat oven to 400°.
  3. Remove and discard giblets from chicken; trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/4 teaspoon salt and 1/4 teaspoon pepper; rub salt mixture under loosened skin. Insert lemon slices in a single layer under loosened skin. Place rosemary inside body cavity. Lift wing tips up and over back; tuck under chicken. Place chicken on a roasting pan coated with cooking spray. Lightly coat chicken with cooking spray. Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic head in pan.
  4. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove chicken from oven); bake an additional 1 hour or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 10 minutes. Remove skin; discard. Loosely cover chicken; keep warm.
  5. Remove garlic from pan; set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
  6. Separate garlic cloves; squeeze to extract pulp. Place pan over medium-high heat. Stir in garlic pulp, wine, and broth; bring to a boil, scraping pan to loosen browned bits. Cook 10 minutes or until sauce is slightly thick. Remove from heat; stir in butter.
  7. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender; drain. Return potatoes to pan. Mash with a potato masher to desired consistency. Add milk and remaining ingredients; stir until combined. Serve chicken with gravy and potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.77 Kcal (2398 kJ)
Calories from fat 213.72 Kcal
% Daily Value*
Total Fat 23.75g 37%
Cholesterol 109.67mg 37%
Sodium 524.14mg 22%
Potassium 1108.89mg 24%
Total Carbs 53.42g 18%
Sugars 14.57g 58%
Dietary Fiber 7.42g 30%
Protein 26.41g 53%
Vitamin C 17mg 28%
Vitamin A 2.3mg 77%
Iron 3.8mg 21%
Calcium 118.5mg 12%
Amount Per 100 g
Calories 128.31 Kcal (537 kJ)
Calories from fat 47.88 Kcal
% Daily Value*
Total Fat 5.32g 37%
Cholesterol 24.57mg 37%
Sodium 117.42mg 22%
Potassium 248.42mg 24%
Total Carbs 11.97g 18%
Sugars 3.26g 58%
Dietary Fiber 1.66g 30%
Protein 5.92g 53%
Vitamin C 3.8mg 28%
Vitamin A 0.5mg 77%
Iron 0.8mg 21%
Calcium 26.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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