Anticiplate

I decided this year I want to test recipes before I made my Thanksgiving turkey. So, today I made a roast chicken with some ideas I had. It turned out wonderfully! I also made mashed yams (which Erik was weary of), and some sauteed green beans. It was like Thanksgiving a week early, but in half the time!

 

Serves 4 

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

 

One 4.5 lb. organic chicken, rinsed with water and patted dry

1 stick salted butter, softened

2 tbsp. fresh chopped sage

Salt and Pepper

1 onion, cut in quarters

4 sage sprigs

4 thyme sprigs

 

2 yams, peeled and chopped into 1 inch cubes

4 huge handfuls green beans, ends trimmed (about 1 lb.)

1/8 tsp. freshly ground nutmeg

3 tbsp. whole milk

2 tbsp. salted butter

salt and pepper

1 tbsp. olive oil

1 shallot, finely sliced

 

2 tbsp. chicken drippings

2 tbsp. flour

1 c. chicken stock

1/2 c. white wine

1 tbsp. freshly chopped sage

salt and pepper

 

 

 

Preheat oven to 400 degrees. 

 

Mix the butter with the chopped sage. Add freshly cracked pepper. Rub the butter all over the chicken under the skin. Then, rub the butter all over the outside of the chicken. Season liberally with salt and pepper. 

 

Salt and Pepper the inside cavity of the chicken. Add two quarters of the onion, sage sprigs, and thyme sprigs. Tie the chickens legs together. 

 

Place the chicken, breast side down, in a roasting pan. Put the remaining two quarters of the onion in the bottom of the pan. Roast for 45 minutes, breast side down. 

 

Flip chicken over and roast until an instant read thermometer reads 165 when inserted in between the breast and the drumstick. (about another 30-45 minutes).

 

Meanwhile, place chopped yams in a large pot of cold water. Bring to a boil and cook yams until tender, about 15 minutes. Drain and place back in the hot pot. 

 

In another pot, bring water to a boil for green beans. Salt the boiling water.  Cook the green beans 2 minutes, and drain them. Rinse with cold water. 

 

Add milk, nutmeg, and butter to yams. Mash with a potato masher and season to taste with salt and pepper. Keep warm.

 

Take chicken out of the oven and cover with tin foil for ten minutes. Then carve. Reserve 2 tbsp. of chicken drippings in a small pot for gravy. 

 

While chicken is resting, heat a non-stick skillet with olive oil over medium heat. Saute shallot for 3 minutes, or until browned. Add the green beans and re-warm them for 1 minute. Add salt and pepper to taste. 

 

Finally, take the 2 tbsp. chicken drippings and heat them over medium high heat. Add 2 tbsp. flour and whisk until smooth. Add chicken stock and bring to a boil. Add the wine and season with pepper. Finally, add in chopped sage. 

 

To serve, place yams on the bottom of the plate. Then add green beans. Top with sliced chicken and drizzle gravy over the top. Enjoy!