Lemon Herb Roast Chicken with Garlic Smashed Potatoes

Ingredients

• 1 whole chicken, 3-4 lbs, giblets removed
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds Yukon Gold potatoes, washed and quartered
• 4 tablespoons unsalted butter, room temperature
• 1 cup heavy cream, warmed
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Place the chicken in a roasting pan. Rub the olive oil all over the chicken and season with kosher salt and freshly ground black pepper.
3. 03
   Stuff the chicken cavity with the lemon halves, thyme, rosemary, and smashed garlic cloves.
4. 04
   Tie the chicken legs together with kitchen string and tuck the wing tips under the body.
5. 05
   Roast the chicken in the preheated oven for 70-90 minutes, or until the juices run clear when you cut between a leg and thigh.
6. 06
   Meanwhile, place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
7. 07
   Drain the potatoes and return them to the pot. Add the butter, warm cream, minced garlic, salt, and pepper.
8. 08
   Gently smash the potatoes with a potato masher until they reach your desired consistency.
9. 09
   Let the roasted chicken rest for 10 minutes before carving. Serve alongside the garlic smashed potatoes.