Dutch Oven Herb-Roasted Chicken with Creamy Mashed Potatoes and Grilled Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 whole chicken (3
• 4 lbs) 6 large russet potatoes, peeled and quartered 2 lbs fresh asparagus 3 tbsp olive oil 3 tbsp chopped fresh rosemary 3 tbsp chopped fresh thyme Salt and pepper, to taste 1/4 cup unsalted butter 1/2 cup milk or cream 1/2 cup grated Parmesan cheese 2 cloves garlic, minced Zest of 1 lemon

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat olive oil over medium high heat. Add the chicken and cook until browned on all sides.
3. Season the chicken with rosemary, thyme, salt, and pepper. Transfer the chicken to the preheated oven and roast for 1 hour and 20 minutes or until a meat thermometer reads 165°F (74°C). Let rest for 10 minutes before carving.
4. Boil potatoes in a large pot of water for 20 25 minutes or until fork tender. Drain and return to the pot. Add butter, milk, Parmesan cheese, garlic, lemon zest, salt, and pepper mash until smooth and creamy. e) Grill asparagus on a preheated grill or stovetop grill pan for 3 5 minutes or until tender crisp and lightly charred. Season with salt and pepper. f) To plate, arrange mashed potatoes on serving plates, carve the chicken and place atop the potatoes, and serve asparagus alongside. Garnish with parsley and lemon wedges.

Chef’s Insight

The key to this dish is layering flavors - from the savory herb-roasted chicken to the creamy, garlicky mashed potatoes and tender-crisp grilled asparagus.

Notes

Adjust seasoning to personal preference Grill or roast chicken skin-on for a more flavorful result