Roasted Chicken with Salsa Verde

Roasted Chicken with Salsa Verde

and Bacon mashed Potatoes

Ingredients:

1 Whole Chicken                                           3 Large potatoes

1 Lemon                                                          4 Strips Bacon

Fresh Mint                                                      Milk

Fresh Thyme                                                  Butter

Fresh Rosemary                                            Salt/Pepper

One Jalapeño                                                Parmesan Cheese

1 Shallot                                                         Green Onion

1 bulb of garlic

1 White Onion

Olive Oil

Bay leaves (dry or fresh)

Salt/pepper

Preparation:

1) The night before, salt the chicken and place in refrigerator (this will give the chicken a chance to absorb the flavor.

2) Next day, remove chicken from refrigerator 1 hour before cooking time (about 2-2 1/2 before dinner time--this allows chicken to become room temperature and will ensure even cooking).

3) Preheat oven to 385 degrees.

4) Stuff the cavity of the chicken with Half an onion, half an entire bulb of garlic and a handful of rosemary sprigs.

5) Slice lemon (about six thin slices). Place slices under the chicken skin (between the skin and the chicken breast), do the same with the bay leaves (6-8 full leaves). Coat the chicken in olive oil, place in oven (cooking time for chicken will vary depending on the size of the bird--a small bird will take anywhere between 45-60 minutes, a large one anywhere between 60-90 minutes--see if you can find one with a thermometer built in; also, for a large bird, tuck wings under the bird and tie legs together for a more even cooking).

6) Take out a mixing bowl. Chop a handful of mint and a handful of time (a light chop--leaves don't have to be too thin). Finely chop the Shallot (peel first). Chop the Jalapeno (you can remove the seeds for less heat in the salsa--or leave them in). Chop three cloves garlic. Add all of these ingredients in a mixing bowl, combine with 1/2 cup olive oil, and half a squeezed lemon, stir. (The longer this mixture sits the better it will infuse--ie. the better it will taste).

7) Slice Potatoes into 1/2 inch cubes, boil.

8) Fry bacon.

9) Slice green onion stalks into thin slices

10) Slice bacon into small pieces. Combine in a mixing bowl with potatoes, 3 tablespoons butter, 1/2 cup of milk (eyeball for desired consistency) salt and pepper, parmesan cheese green onion. Whisk (I prefer to use an electric mixer--makes for smoother potatoes). May need more milk and butter.

11) When chicken is thoroughly cooked, remove from oven and let stand for ten minutes. Then separate chicken: breasts, wings, thighs, legs (most easily done with cooking shears). Place chicken pieces on a platter, liberally apply salsa verde on all the pieces.

12) Serve chicken with mashed potatoes!