Thinking about dishes for your Thanksgiving dinner? How about this Roast Chicken with mash potatoes and gravy by the incredible @farideh. Spatchcocked and cooked in Dome for ultimate ease and flavor.
For the chicken and roasted mashed potatoes:
1 whole (5 to 6-pound/2.5 kg) chicken, neck reserved
⅓ cup/ 96g kosher salt, plus more to taste
olive oil, as needed
2 tablespoons garlic salt
2 tablespoon onion powder
2 tablespoons sumac
2 pounds baby new potatoes, halved
4 sprigs thyme
Freshly ground black pepper, to taste
1 head garlic
4 cups / 950ml chicken stock
5 tablespoons unsalted butter
¾ cup / 375 ml half and half
For the gravy:
3 ribs celery, roughly chopped
2 medium carrots, peeled and roughly chopped
1 head garlic, halved crosswise
1 large onion, quartered
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
A lovely and vinegary green salad
Spatchcock the chicken: Place the chicken on a large cutting board, breast-side down, and pat it dry with paper towels. Using kitchen shears, hold the neck and cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you don’t cut into the chicken meat. Repeat on the other side of the spine. Flip the chicken over and, using the palm of your hands, press along the breastbone (you’ll hear a crack!). At this stage, the chicken should be completely flat.
Brine the chicken: Season the chicken all over with the salt. It might seem like a lot – but that’s ok! Place on a baking sheet fitted with a cooling rack. Refrigerate, uncovered, 24 hours.
Prep the gravy: Heat the Dome to medium-high (260°C/500°F). Place the chicken backbone and neck on a small sheet tray with the celery, carrots, garlic, and onion. Roast, turning the sheet tray occasionally, until golden, about 5 minutes.
Roast the chicken: Place the potatoes and thyme in a large cast-iron skillet and toss with some olive oil and salt. Toss the lemon in as well.
Pat the chicken dry with paper towels and rub it all over with some oil. Mix the garlic salt, onion powder, and sumac together, then sprinkle all over the chicken. Tuck chicken wings under the chicken and nestle it in the middle of the cast-iron (try to keep the potatoes around the chicken, but it’s okay if some are under the chicken).
Trim ¼-inch off the top of the garlic and place on a piece of aluminium foil. Drizzle with some olive oil and wrap in the foil. Add the garlic to the skillet. Cover the entire skillet with foil.
Cook on low (rotating occasionally, until an instant read thermometer inserted into reads 165°F, about 80 minutes. Remove the chicken from the skillet and transfer to a cutting board to rest while you make the mashed potatoes.
Transfer the veggies and bones to a medium skillet and cover with the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook until reduced by half, about 20 minutes, then strain.
Wipe the saucepan clean and place over medium heat. Add the butter to melt, then stir in the flour and cook 2 minutes. Slowly whisk in the strained stock and cook until slightly thick, about 5 minutes. Season with salt and keep warm.
Make the mashed potatoes: Melt the butter in a medium skillet over medium, then add the half and half and the potatoes. Squeeze out all the cloves of garlic right into the potatoes and mash the hell out of ‘em. Season with salt and pepper and keep warm.
To serve: Carve the chicken and transfer to a platter. Strain the remaining juices from the skillet and whisk into the gravy. Check the seasoning, then serve with the chicken, roasted mashed potatoes, and a nice vinegary green salad.
Residing in New York City, @farideh is a chef and video host. She was previously the Test Kitchen Director at SAVEUR Magazine and the Executive Culinary Director at Vice MUNCHIES. Farideh loves adventure and brings people along to share in her culinary discoveries.