Tuscan Lemon Herb Roast Chicken with Garlic Smashed Potatoes

Ingredients

• 1 whole chicken, about 4-5 pounds
• 1 cup olive oil
• 1 tablespoon lemon zest
• 1 cup lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds Yukon Gold potatoes, halved
• 4 cloves garlic, peeled
• 1 cup heavy cream, warmed
• 1 cup unsalted butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a small bowl, mix together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3. 03
   Place the chicken in a large roasting pan. Loosen the skin over the breasts and thighs and rub the herb mixture under and over the skin.
4. 04
   Tuck the wing tips under the body and tie the legs together with kitchen twine. Roast the chicken for 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C).
5. 05
   Meanwhile, place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
6. 06
   Drain the potatoes and return them to the pot. Add the warmed cream, melted butter, salt, and pepper. Smash the potatoes with a potato masher until they reach the desired consistency.
7. 07
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. 08
   Serve the carved chicken with the garlic smashed potatoes. Garnish with extra fresh herbs if desired.