Roast Chicken With Potato, Broccoli And Pea Mash

The roast dinner is back as the temperature continues to dive south. Gone are the roasted vegetables this time around and in their place is our new favourite side dish at the moment, namely the potato, broccoli and pea mash. I am very happy to have this on the table once a week and I don't think the other tummy would object to that either. I had a few friends over last night for a Malaysian meal, please come back on Monday for my MM post to find out what I prepared. 

serves 2 to 3
oven preheated at 190 C
for the roast chicken you'll need;
1 free range chicken, cleaned and dried
1 lemon, pricked all over
juice from half a lemon
3 garlic cloves
3 sprigs of thyme
3 tbs of olive oil
salt and pepper to taste
1/2 cup of stock for the gravy

for the broccoli and potato mash;
6 potatoes, chopped
1 head of broccoli
3/4 of frozen peas
a small knob of butter
4 tbs of light sour cream
a drizzle of olive oil
salt and pepper to taste

Mash up the garlic cloves with a little salt, add in the olive oil, thyme and lemon juice and mix well. Rub the marinade all over the chicken and stuff the whole lemon into the cavity of the bird.

Place the chicken in a preheated oven and cook for 55 to 60 minutes.

Cut the stalk into large pieces and break up the florets.

Boil potatoes and broccoli stalk slices with a pinch of salt. Throw in the broccoli florets when potatoes are tender and when the florets are almost ready add in the peas. Drain well.....

Return the drained vegetables to the pot, add in the butter, sour cream, olive oil and mash until you get a rustic rough mash. Season well with salt and pepper.

Rest chicken for at least 20 minutes before carving. To make the gravy - discharge most of the fat the pan and place it on the stove. Add half a cup of stock to the pan and scrap up the sticky brown bits at the bottom of the pan. Reduce the liquid a little before thickening it with a little corn flour solution.

Ladies and gentlemen dinner is served!