A roast chicken dinner with honey roasted carrots, chestnut & sage stuffing, mashed potatoes, gravy and topped with fried parsley. The perfect Sunday evening roast dinner!
Step 1 Preheat oven to 350º F Season chicken w/ salt & pepper liberally on both sides Heat large oven-safe pan over med-high heat; add 2/3 of oil Heat for about 1 min or until oil is hot
Step 2 Place chicken thigh, skin side down for 1 min Then, place chicken breast, skin side down for 4 min Place pan w/ chicken breast & thigh into oven for ~15 min (~10-15 min) Check to make sure chicken is cooked through
Step 3 Heat medium pan over medium heat; add 1/3 of oil Lightly flour stuffing on top & bottom only (no sides) Add stuffing to pan; cook until brown on both sides (~5 min per side)
Step 4 Place mashed potatoes and carrots & compound butter in microwave safe dishes Microwave ~90 sec each Mix mashed potatoes (to spread heat & fluff up)
Step 5 Plate mashed potatoes and stuffing next to each other Plate chicken thigh on top of stuffing Plate chicken breast leaning on mashed potatoes Plate carrots next to or on top of chicken breast
Step 6 Heat small pot over medium heat Add chicken gravy and bring to a simmer Add butter into gravy & mix til sauce shines (~15 sec) Spoon gravy over chicken breast
Step 7 Garnish with fried parsley and finishing salt Enjoy!