Roast Chicken With Mashed Potatoes

roast chicken copy


Yesterday I was asked to “make something delicious” by my roommate since both of his kids would be coming over for dinner, and being that I cooked beef two days in a row, I decided to make roast chicken. Additionally, I had been craving garlic mashed potatoes for the past few days, so I figured roasted chicken would go perfectly with it! >_<


As always, I was on a time constraint for this one. (Being in College and working part-time, it’s sometimes hard to ration 2+ hours for cooking) ANYWAYS, so I was looking up recipes online for the best reviews and I stumbled upon this little gem, The Perfect Roast Chicken, from the infamous Barefoot Contessa.

As far as the ingredients go, the only thing that I substituted was the kosher salt for fresh ground sea salt, which I don’t think would have mad a huge difference. Although, I did make one little boo-boo and didn’t put the salt and pepper inside the chicken before I stuffed the chicken with all the rest of the goodies. I did add the S&P after with a couple of extra dashes.

For the side, I made MY homemade garlic (red bliss) mashed potatoes. Generally, I try to avoid using any dairy being that I’m lactose intolerant (thank you Asian genes), however, since I ran out of almond milk, I had to improvise.


  • Medium sized bag of red bliss potatoes
  • Olive oil (2 table spoons)
  • REAL Butter (1 stick or 4oz)
  • Water (1/4 cup)
  • Garlic (1/2 a head)
  • Almond Milk (1/2 cup)
  • Ranch Dressing (1/4 cup)
  • Sugar ( 2 table spoons)
  • Salt (to taste)


Wash the potatoes and cut them in quarters and be sure NOT to peal them. Then, add the potatoes to a large pot (I used my 7qt Dutch oven) and add water until all potatoes are submerged. Boil the potatoes for roughly 25 minutes or until they are soft enough to smash. I generally take a fork and press it against a piece of potato to see if it mashes against the pot. While the potatoes are softening up, mince the garlic.

Once the potatoes are soft, drain the water using a colander and cover the potatoes to stay warm. You may use the same pot (which I did to save on dishes) or use a skillet of some sort to sauté the garlic in the 4tbsp of butter along with the 2tbsp of olive oil until light brown. (Be careful to not burn them)

Once the garlic is cooked, add back the potatoes and then mash them together with the garlic, butter, and olive oil. Afterwords add the rest of the ingredients and mix until desired smoothness is met. (add extra milk for a creamier texture)


Hands down, this is probably the best roast chicken I have ever made. The flavors blended together so well and the chicken was super moist and yummy. The Mashed potatoes turned out great despite me having to manipulate it from my original recipe, which I’ll post on the blog some other time. To compliment the meal we had a delicious bottle of Pinot Grigio. (yummmmm) I know that I had done well when my roommate said to me, while choking down mouthfuls of chicken, “you have really out done yourself, this is amazing!”


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