Elegant Lemon-Thyme Roasted Chicken with Truffle Mashed Potatoes

Ingredients

• 1 whole chicken, 3-4 lbs, giblets removed, patted dry
• 2 tablespoons olive oil
• 1 tablespoon lemon zest, freshly grated
• 2 tablespoons lemon juice, freshly squeezed
• 6 sprigs fresh thyme, divided
• 4 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 4 tablespoons unsalted butter, softened
• 1 teaspoon truffle oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons chives, chopped

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, combine olive oil, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
3. 03
   Stuff the chicken cavity with half of the thyme sprigs and smashed garlic cloves.
4. 04
   Place the chicken on a rack in a roasting pan, breast side up. Tuck the wings under the body and tie the legs together with kitchen twine.
5. 05
   Roast the chicken in the oven for about 75-90 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste occasionally with pan juices.
6. 06
   While the chicken is roasting, prepare the mashed potatoes. Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
7. 07
   Drain the potatoes and return them to the pot. Add the warmed heavy cream, butter, truffle oil, salt, and pepper. Mash until smooth and creamy. Stir in chopped chives.
8. 08
   Once the chicken is done roasting, remove from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the carved chicken alongside the truffle mashed potatoes. Garnish with the remaining fresh thyme.