Tuscan Rosemary and Lemon Roast Chicken with Garlic Smashed Potatoes

Ingredients

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

• 2 pounds Yukon Gold potatoes, quartered
• 1 cup heavy cream
• 4 tablespoons unsalted butter, melted
• 4 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
   Pat the chicken dry with paper towels and place it in a roasting pan.
3. 03
   Drizzle the olive oil over the chicken, rubbing it into the skin. Sprinkle with rosemary, salt, and pepper.
4. 04
   Insert the lemon halves and smashed garlic cloves into the chicken cavity.
5. 05
   Roast the chicken in the oven for 1.5 hours, or until the internal temperature reaches 165°F (74°C).
6. 06
   Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes.
7. 07
   Drain the potatoes and return them to the pot. Add the cream, butter, garlic, salt, and pepper.
8. 08
   Using a potato masher, smash the potatoes until they reach your desired consistency.
9. 09
   Once the chicken is done, let it rest for 10 minutes before carving.
10. 10
    Serve the roast chicken with the garlic smashed potatoes on the side.