Friday, March 8, 2013

Roasted Chicken with Creamy Potatoes and Sautéed Spinach

We eat so much chicken in my house that I have to find ways to make it something new for dinner. Oven roasted chicken is a standby for me, but tonight, I wanted something a little more elegant. I thought about romantic dinners we have shared and they all seemed to be filled with constructed food; what I mean is that they involve a stacking of food for presentation, usually a creamy starch topped with sautéed vegetables and then the meat. This recipe is an ode to romantic nights and weeknight dinners. Your guests will be impressed!

1 Whole Chicken (4 Pounds)
3 Tablespoons Butter, Melted
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly Cracked Black Pepper
1 teaspoon Mrs. Dash Table Blend
3 Cups Idaho Potatoes, Peeled
8 Cups Cold Water
1/3 Cup Milk
1 1/2 Tablespoons Butter
1 Tablespoon Sour Cream
1/4 teaspoon Salt
1/4 teaspoon Fresh Cracked Black Pepper
2 Tablespoons Butter
1 Clove Garlic, Sliced
4 Cups Baby Leaf Spinach
1 Pinch Salt
1 Pinch Black Pepper

Preheat Oven Temperature: 375 degrees
1. Using a pair of kitchen shears, cut the backbone out of the chicken. Place the chicken skin-side-up in a roasting pan with a wire rack. Using your hands, press the breast down in order to butterfly the chicken. You will feel the wishbone break. Tuck the wing tips under and make sure the chicken is lying flat. This will allow the chicken to cook more evenly and all the skin to crisp.
2. Brush the melted butter over the skin of the chicken. Sprinkle evenly with salt, pepper, and seasoning blend.
3. Place in a preheated oven and cook for 1 hour 20 minutes.
While the chicken cooks, prepare the remainder of the meal. You will want to time the cooking times to make everything finished at the same time.
4. Fill a large pot with 8 cups of cold water.
5. Cut the peeled potatoes into 1/2 inch thick slices and place in the cold water.
6. With the burner on medium-high, bring the water to a boil. Once the water begins to boil, the potatoes will need about 20 minutes to become completely cooked. Use a knife to test the doneness of the potatoes. When you can insert the knife into the potato and feel no resistance, you are ready to move to the next step.
7. Drain the potatoes and then place back into the hot pot. Allow to sit for 1-2 minutes. This allows the excess moisture to leave the potatoes. Transfer to a mixer-safe bowl.
8. Using a hand mixer, beat the potatoes with the milk, butter, and cream. Continue to whip until they are fluffy. Add salt and pepper (you will need to add to taste) and stir.
9. Cover with plastic wrap until ready to serve.
10. To prepare the spinach, melt the butter in a large skillet with minced garlic. Add the spinach and allow to gently wilt for 2-3 minutes, stirring frequently. Sprinkle with salt and pepper.

To serve, simply allow the chicken to rest for 5 minutes before slicing and then cut between the joints and halve the breasts. Layer a base of potatoes, followed by spinach, and then topped with chicken. ENJOY!

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