Roasted Chicken with Roasted Garlic Smashed Potatoes
1 cup chicken stock
2 tablespoons Wondra Flour
1/2 cup water
Roasted Garlic Smashed Potatoes
6 red potatoes, peeled and cubed
8 cloves garlic
2 teaspoons olive oil
2 tablespoons butter
1/2 cup cream
To prepare the chicken, first rinse the chicken inside and out and pat it dry. Season the chicken with salt and black pepper. In the bottom of a roasting pan, add the onion, celery, carrots and 1/2 cup chicken stock. Place the chicken on a rack over the vegetables in the roasting pan. Place in a 350 degrees F oven. Cook for about an hour or until cooked through. While the chicken is cooking, baste it with the pan juices periodically. During the last 20 minutes of cooking, take the other 1/2 cup of chicken broth and mix it with the honey and brush it over the chicken. When cooked through, remove from oven, let stand a few minutes before carving and serving.
To prepare the gravy, place the roasting pan over a burner set to medium heat. Add one cup chicken stock and deglaze the pan. Strain the liquid into a saucepan and discard the veggies. Mix together the water and Wondra flour in a separate bowl, then add it to the saucepan. Cook over medium heat for a few minutes until the gravy thickens.
To prepare the potatoes, start by boiling the potatoes for about 20 minutes or until tender. Meanwhile, take the garlic cloves and toss them with the olive oil then wrap them in foil. Place the foil packet in the oven to roast for about 20 minutes. Drain the potatoes and return them to the pot. Add the butter, cream, salt, pepper and roasted garlic and then smash the potatoes with a potato masher or large fork/spoon. You want it to be smooth but with some chunks in it still.