Roasted chicken, mushroom, and potato salad

Roasted chicken, mushroom, and potato salad

I’ll admit one thing. After I badly butchered (ugh) this beautiful roast chicken once I took it out of the oven to break up the meat, I watched 7 tutorials on how to properly carve a chicken. Each one made it look easy and seamless, but I don’t understand how to do it without making an epic mess. Are my knives sharp enough? What do I do with the lemons and herbs inside the chicken? How do I keep the juices from flowing onto the counter? How do I keep my hands from becoming an oily mess? I need more practice. Once I have it down, maybe I can be one of these smug bois posting videos about how to do it without a hitch. Don’t hold your breath.

Cooking chicken this way is easy and flavorful, and the meat comes out tender and juicy. The juices from the chicken are the best part, so don’t throw any of it out! It’s great as a glaze, gravy, or even a salad dressing as used in this dish. So, whether it looks pretty or not at the end, it tastes amazing, and that’s what really matters.

Ingredients

  • 2 tbsp olive oil

  • Salt/pepper

  • 1 tsp togarashi seasoning

  • 1 tbsp Fox Point seasoning

  • 2 tbsp Italian seasoning

  • 2 tsp smoked Spanish paprika

  • 1 tsp red pepper flakes

  • 2 tbsp honey

  • 1 tbsp sriracha

  • 1 whole chicken

  • 2 tbsp butter, cut into small cubes

  • 1/2 lemon, quartered

  • Fresh herbs: rosemary, sage, thyme

  • 1 medium onion, quartered

  • 5 large garlic cloves, peeled and whole

  • 4 medium red potatoes, diced

  • 16 oz cremini mushrooms, halved

  • Salad greens

  • 6 oz jalapeno goat cheese

Prep:

For the chicken

Preheat oven to 450 F. Line a baking dish with foil. In a small bowl, mix olive oil and all seasonings and sauces (thru sriracha). Rub olive oil mix all over chicken including under the skin and in the cavity. Place butter cubes under skin. Fill cavity with lemon, fresh herbs, onion, and garlic. Place chicken in baking dish and roast for 1 hour. Let sit for 10 minutes after removing from the oven before carving and serving.

For the roasted veggies

Toss potatoes and mushrooms with olive oil, salt, pepper, and Italian seasoning. Put in the oven for 40 minutes until potatoes are slightly crispy on the outside.

Assemble the salad

Place salad greens in a large bowl along with shredded chicken, veggies, and goat cheese. No dressing necessary!

roasted chicken, mushroom, and potato salad

roasted chicken, mushroom, and potato salad