Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree

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I made this the other night and my husband just loved it. the truffle oil balances so well with the sweet port, they really need each other. I had really wished that the sauce were thicker - I cooked it for 10 minutes longer than the instructions but it never got too thick. I did have plenty of sauce leftover and plan to use it as a pan sauce on pork chops and stuffing soon.

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the chicken is really good and moist. I used a zinfandel wine with a pinch of sugar instead of the port. i also can't afford the truffle oil so i didn't use any and it still was great.

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This was VERY time-consuming. I probably would not classify it as an 'easy' recipe. It's also pretty expensive with all the fresh herbs, a whole chicken (I used free-range and the truffle oil.

The chicken came out very juicy and tasty. The potatoes are basically pesto potatoes, but they are very good. I had trouble with the sauce, though. It was very liquidy. I cooked it down for quite a while, but this didn't seem to really help much. It had a nice flavor, but it probably isn't necessary.