Recipe courtesy of John Halligan

Roasted Chicken with Fresh Garlic and Spinach Stuffed Under the Skin and Wild Mushroom Mashed Potatoes

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  • Level: Easy
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Ingredients

HERB SPICE MIX:

1/2 cup ground cumin

1/2 cup ground fennel

1/4 cup ground coriander

1/2 cup ground anise

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons salt

2 tablespoons white pepper

FOR THE CHICKEN:

1 teaspoon olive oil

2 tablespoons sliced garlic

1 pound cleaned spinach

1 whole chicken

1 teaspoon kosher salt

1 teaspoon fresh black pepper

WILD MUSHROOM MASHED POTATOES:

1 pound cooked potatoes dry and mashed

1 cup milk, heated

2 teaspoons whole butter

1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels

2 tablespoons rich demi-glace

Directions

  1. Mix thoroughly and reserve for seasoning the chicken.

FOR THE CHICKEN:

  1. Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.

WILD MUSHROOM MASHED POTATOES:

  1. While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.