Butter & Herb Butterfly Chicken in White Wine Mustard Sauce with Roasted Garlic Mashed Potatoes
Tender herbed chicken roasted until golden, served with creamy roasted garlic mashed potatoes and a tangy white wine mustard sauce – comfort and elegance in one meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 to 4 lb whole chicken with neck and giblets removed
- 1 tablespoon kosher salt plus 1 tablespoon for potatoes
- 1 teaspoon black pepper plus 1 teaspoon for potatoes
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 3 shallots sliced thin
- 1 head garlic plus one head for roasting
- ½ cup salted butter melted, plus extra for basting
- 1 cup dry white wine choose one you like to sip
- 2 tablespoon all-purpose flour
- ¼ cup apple cider
- ¼ cup chicken stock
- 1 tablespoon Dijon mustard
- 5 lbs baking potatoes peeled and cubed
- ¾ cup heavy cream
- 1 tablespoon dried or fresh chopped chives
Instructions
Instructions
- Preheat oven to 425°F while you butterfly the chicken using kitchen shears to remove the backbone, pressing it flat for even cooking.
- Rub chicken all over with salt, pepper, oregano, parsley, rosemary, and sage.
- Place chicken breast side up in a roasting pan. Add sliced shallots and garlic cloves beneath and around the bird.
- Brush with melted butter, reserving some for basting.
- Roast uncovered for 45-55 minutes, basting halfway through with reserved butter.
- Check internal temperature reaches 165°F. Let rest 10 minutes after roasting.
- For the sauce, deglaze the roasting pan with white wine, add Dijon mustard, and simmer to reduce.
- Roast a garlic head wrapped in foil at 400°F for 30 minutes until soft.
- Boil peeled, cubed potatoes until tender.
- Mash potatoes with butter, cream, roasted garlic, and chives until creamy.
- Carve rested chicken and serve over mashed potatoes.
- Drizzle wine mustard sauce over everything and enjoy.
Notes
Make-ahead tips: butterfly and season chicken the day before; use garlic paste when in a rush. Mashed potatoes warm nicely in a slow cooker. Store leftovers up to 4 days.