*Special* Roast Chicken

Every once in a while I get some extra time in the kitchen. I can be more organized as well as put a bit more love into the meal. While in NYC in December, I picked a "special poultry" spice mix from Spice & Tease. I'm not exactly sure of the contents, but I see/smell rosemary, juniper berries, thyme, turmeric, peppercorns & bay. This spice blend is the inspiration for tonight's meal of Special Roast Chicken w/ Mashed Potatoes & Maple Glazed Brussels Sprouts.

Ingredients: for the chicken

  • 1 roasting chicken, spine & giblets removed (save them for making stock)
  • 5 tbsp butter
  • 4 tbsp olive oil
  • 1 lemon cut into thick slices
  • 4 cloves of garlic
  • 2-3 tbsp special poultry seasoning
  • salt & pepper

for the potatoes

  • 3 pounds of russet potatoes, washed & quartered
  • 3/4 - 1 cup of half & half
  • 5 tbsp butter
  • salt & pepper

for the brussels sprouts

  • 1 lbs of brussels sprouts, blanched & prepped (remove outer leaves, half & core)
  • olive oil
  • salt & pepper
  • 2 tbsp maple syrup


  1. after the veg has been cleaned, get the chicken ready. cut out the spine with kitchen sheers (remember to save it for chicken stock)
  2. on a sheet pan w/ a rack, salt & pepper the underside of the chicken, then flip it & lay it on the lemon rings & garlic
  3. rub the chicken with olive oil, spices, salt & pepper
  4. slide the pats of butter under the skin of the breasts, thighs & legs (this makes he skin super crisp & keeps the meat moist)
  5. put the baking sheet in the fridge & allow the chicken to chill for an hour or so
  6. after an hour, preheat the oven to 425
  7. get the chicken in, it will take just about 60 mins to cook through but check it & the temp at 45 mins
  8. time for some veg - get a large pot of water on the stove. while still cold, get the quartered potatoes into the pot, put the lid on & crank it up to high
  9. get out your ricer (or masher or hand mixet) butter, half & half, salt & pepper
  10. it will take 10-20 mins to get the water to a boil, lid off & boil another 5-10 until fork tender
    ***important step: when your potatoes are done, fish them out with a hand strainer, if you're not using a self straining pot, and put them into a heat proof bowl. you need to reserve this hot pot of water to blanch your brussels sprouts***
  11. toss the brussels sprouts into the hot pot & blanch for 5 mins, then strain & put onto a sheet pan. toss in olive oil, salt, pepper & maple syrup. roast after the chicken comes out for 10-15 mins at 425
  12. while the brussels roast and the chicken rests; rice, whip, or mash your potatoes
  13. while stiring with a fork, add the butter, half & half, salt & pepper to the potatoes. taste as you go, but don't eat them all!
  14. time to plate & eat

This is not a quikie meal by any means. It took thought, timing & copious amounts of love. It's a great way to show your loved ones just how much they mean to you. Though - it will only take them a quarter of the time to devour it!