When my husband and I started dating, I would say his palate was a bit bland. Thank the good Lord that he was willing to try and experiment, but when it comes down to it he is an Irish/Scottish New Englander aka meat and potatoes kind of guy.

The first time that I made roast chicken for him, it was the Ina Garten recipe where you roast the chicken on bread. Let me take a minute to day dream about that dish. Ok, back to this dish. That dish is so good! It is served with arugula and that yummy bread that is dripping with chicken goodness turns into croutons. He really enjoyed it but asked me what else was I making. He isn’t a large man, but he can eat.

Bringing up four kids, along with a former husband who also had a large appetite, I found that I would roast 3 chickens to feed them all. I kept it simple and served it up a lot with my Grandma Luella’s Mac & Cheese and always, green beans.

I decided to do a little recipe testing and every week, I would make a roast chicken but tweak it. When I made this recipe, he devoured it and I knew I had a winner. The ironic thing, this was the simplest one of them all. There is a reason that in two of my favorite Nancy Myers movies, roast chicken is a star!

Are you ready for it?

Let’s start with the chicken….

I prefer getting a smaller chicken from my butcher or the farmers market over a larger roaster. They tend to be more tender than a larger bird. If you don’t have access to a butcher, you can purchase a 2.5-3.5 pound bird at your local grocer. If you can opt in for an organic or free range chicken, I always recommend. You can cook this chicken whole, or spatchcock it. Just adjust the cook time and reduce by 20 minutes before you check the temp.

Next, you need salt. Good salt. Please do not use iodized salt for cooking. My ride-or-die is Diamond Crystal Kosher Salt. There are many reasons why I specifically indicate this brand of salt for my recipes, but the biggest one is simply it is not as salty. Diamond Crystal has 53 percent less sodium than table salt. The shape of the salt, makes it crushable and has the ability to melt quicker. If you have other salt in your pantry, please use at least half the amount listed because other salts are more salty. Indulge and try Diamond Crystal. It is worth it.

Back to the chicken, once you remove the chicken from it’s packaging, you salt it from up high. You make it rain salt, all over the outside and inside that lovely bird. This draws moisture out of the chicken and crisps up the skin. At the same time that salt is getting down into the meat and is acting like a tenderizer. That is what we call a win-win situation.

Let’s mash some taters

I have been making mashed potatoes since I could walk. I learned to walk prior to men walking on the moon for the first time, so it has been a hot second. I love them all, the red bliss with the skin, the old fashioned russets, peeled and mashed, but this recipe makes it easier and makes those potatoes shine like diamonds.

I will warn you there is butter and cream in these potatoes. A lot of both and I recommend you adding even more. Don’t be shy.

There are two secrets to these gorgeous potatoes. The first is you do not peel these potatoes, until they are cooked. One more time for the back, you cook these puppies whole. The second, using a ricer. This ricer will change your family dynamics. They will nominate you for an Oscar and you weren’t even in a movie. They create the smoothest, silkiest potatoes you have ever had. A ricer is the kitchen secret chefs do not share.

To chicken jus, or not to chicken jus, that is the question

What exactly is jus? It is a French word meaning thin gravy or meat juices. You hear of it all of the time when you order a French Dip sandwich, it is that lovely bowl on the side.

I really love the idea of jus, especially if you are making this for a large crowd, because there is no thickener, therefore you do not have to worry about gluten allergies. I also like that it isn’t heavy and just kicks up the flavors around it.

My favorite way to make jus, is to save the carcass of a chicken in the freezer and when I am out of jus, I make another batch. It is very easy, it just takes some time. You roast the bones in the oven, then simmer them in a dutch oven, ( I like to simmer mine in my All Clad Slow Cooker, then I don’t have to hover over it), along with chicken stock and a spot of apple cider vinegar. The vinegar helps bring out the collagen from the chicken bones. This acts as a natural way to thicken the jus just a bit. Before you walk away, add all of your veggies to capture their flavor.

I strain it, then reduce it a bit more. I typically cool it, and divide it up into my favorite small deli containers. I put some in the freezer (i can get enough for 3-4 meals) and save it for the next time I need it. Then you thaw it, heat it up and I add a bit of butter to finish. You can add herbs if you like and make it your own.

When plating the meal, I like to spoon the potatoes first, then the jus (if using) with my favorite plating tool, the Kunz spoon, then place the chicken on top so you don’t ruin the crispy skin, and finally the green beans. Throw some chopped parsley or a twist of black pepper for perfection.

I hope you will give this meal a try. Outside of the jus, it can take just a little over the hour and it is the best, most comforting meal and you made it.

With grace, grit & gratitude,

xx, JeriLynne

Roast Chicken, Mashed Potatoes And Sautèed Green Beans