Delectable Gluten-Free Dutch Lunch: Herb-Roasted Chicken with Garlic Mashed Potatoes

Allergens

Gluten, Dairy (if using butter in mashed potatoes)

Ingredients

• 1 whole chicken (3
• 4 lbs), skin on and trimmed of excess fat 4 cups baby potatoes, halved or quartered, depending on size 8 cloves garlic, minced 1/2 cup fresh parsley, finely chopped 1/2 cup fresh rosemary, finely chopped 1/3 cup olive oil Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (205°C).
2. In a large mixing bowl, combine chicken, 1/4 cup parsley, 1/4 cup rosemary, 3 cloves garlic (mince
3. , and 1/4 cup olive oil. Season with salt and pepper to taste, then mix well to coat the chicken evenly.
4. Place the seasoned chicken in a roasting pan and bake for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until the internal temperature reaches 165°F (74°C), about 30 40 more minutes.
5. While the chicken is roasting, boil the potatoes in salted water for 20 25 minutes or until fork tender. Drain and return them to the pot.
6. Add the remaining garlic, parsley, rosemary, olive oil, salt, and pepper to the cooked potatoes. Mash until smooth and velvety.
7. Once the chicken has finished cooking, remove from the oven and let it rest for 10 minutes before carving.
8. Serve the Herb Roasted Chicken with a generous portion of Garlic Mashed Potatoes on the side, garnished with fresh parsley sprigs.

Chef’s Insight

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature before removing it from the oven.

Notes

Be sure to allow the chicken to rest before carving, as this allows the juices to redistribute and results in a more tender, flavorful dish.