Tuscan Lemon Herb Roasted Chicken with Garlic Mashed Potatoes

Ingredients

• 1 whole chicken, 3-4 lbs
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 cup milk, warmed
• 4 tablespoons butter, unsalted
• 3 cloves garlic, roasted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Rinse the chicken inside and out, then pat it dry with paper towels.
3. 03
   In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, including inside the cavity.
4. 04
   Stuff the cavity with the halved lemon. Place the chicken in a roasting pan breast side up.
5. 05
   Roast the chicken in the oven for about 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. 06
   While the chicken is roasting, place the potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 20 minutes.
7. 07
   Drain the potatoes and return them to the pot. Add roasted garlic, butter, warm milk, salt, and pepper. Mash until smooth and creamy.
8. 08
   Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
9. 09
   Serve the carved chicken alongside the garlic mashed potatoes, garnished with additional fresh herbs if desired.