Roasted Chicken Over Potatoes & Mushrooms

Pre-Heat: 400° F

Prep Time: 10 minutes

Cooking Time: 1 hour 10 minutes

Serves: 4-6

Ingredients

• Whole chicken

• 1 – 1 1/2 lb baby gold potatoes, quartered

• 1/2 lb mushrooms, halved

• Seasonings: garlic salt, pepper, garlic & onion powder, paprika

• 1 lemon, halved

• 2 sprigs of rosemary

• 2 sprigs of thyme

Broth Mixture

• 1 ½ – 2 cups chicken broth (will depend on depth of your dish)

• 4-6 shallots, chopped large

• 6-8 cloves of garlic, chopped

• ½ tsp each of:

  • Garlic salt, pepper, turmeric

Injection (optional but highly suggested)

• 1/2 cup chicken broth

• 2 tbsp butter

• 1 tbsp lemon juice

• 1/2 tsp each of:

  1. Garlic salt, pepper, garlic powder, onion powder & paprika

Instructions

Set out chicken 1 hour before cooking to bring to room temperature

Make injection (can be done ahead of time)

1. Warm all ingredients until butter is melted

2. Remove from heat and allow to cool, about 8-10 min

3. Optional: use an immersion blender, blend until smooth

4. Pour the infusion (through a fine mesh strainer if needed so there’s no clumps) into something like a tall shot glass for easier withdrawal

5. Using a meat injector, insert evenly in various spots around the chicken (I do mine at about a 0-15º angle, if you do it straight up, the liquid will spew up like a geyser)

   Tip: I like to inject my chicken ahead of time

Prep Chicken

1. Pat the chicken dry, this makes the skin crispy

2. Inject chicken (if using)

3. Season with garlic salt, pepper, garlic powder, onion powder, & paprika

4. Place lemon halves and herbs inside the chicken cavity

5. Set aside

Prep Veggies

1. Sauté shallots and garlic for 1-2 minutes until soft

2. Heat chicken broth & spices until simmering

3. In a Dutch oven, add the potatoes, shallots, mushrooms, & garlic

4. Salt & pepper to taste

5. Pour broth mixture on top

6. Don’t submerge the veggies, you want the broth to be just below or about half or they’ll be mushy

Cook

1. Place the chicken on top of the veggies & broth mixture

2. Bake 400ºF for about 1 hr 10 min, or until chicken is 165ºF (could be an additional 15 min depending on your oven)

3. Let chicken rest 5-10 min before cutting

4. Leftover broth makes a yummy soup