Roast Chicken with Smashed New Potatoes and Garlicky Jus

Roast Chicken with Smashed New Potatoes and Garlicky Jus
Photo by Becky Luigart-Stayner

Ingredients

  • Potatoes:
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 4 sprigs fresh rosemary
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (4-pound) whole chicken
  • 1/3 cup fat-free milk
  • + 50 more ingredients
    • 16 new potatoes, unpeeled (about 2 pounds)
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 1 cup dry white wine
    • 2 tablespoons chopped fresh chives
    • 1/3 cup fat-free milk
    • 1 whole garlic head
    • ¼ teaspoon freshly ground black pepper
    • 1 lemon, thinly sliced
    • 1 (4-pound) whole chicken
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (4-pound) whole chicken
    • 1/3 cup fat-free milk
    • 16 new potatoes, unpeeled (about 2 pounds)
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon butter
    • 1 cup dry white wine
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • Chicken:
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup fat-free milk
    • 1 lemon, thinly sliced
    • 1 whole garlic head
    • 1 tablespoon white wine vinegar
    • ¼ teaspoon freshly ground black pepper
    • Chicken:
    • 1 lemon, thinly sliced
    • Potatoes:
    • 1 (4-pound) whole chicken
    • 1 whole garlic head
    • 1 tablespoon white wine vinegar
    • 1 tablespoon butter
    • 2 tablespoons chopped fresh chives
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • 1 cup dry white wine
    • Cooking spray
    • Chicken:
    • 4 sprigs fresh rosemary
    • Cooking spray
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 16 new potatoes, unpeeled (about 2 pounds)
    • ¼ teaspoon freshly ground black pepper
    • 1 lemon, thinly sliced
    • 1 tablespoon white wine vinegar

1. To prepare chicken, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon to pan; sauté 5 minutes or until lightly browned, turning occasionally. Remove from pan; cool. 2. Preheat oven to 400°. 3. Remove and discard giblets from chicken; trim excess fat. S...

View full recipe at My Recipes

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