Failsafe Roast Chicken Mash Peas
Elevate your weeknight dinner game with this Failsafe Roast Chicken Mash Peas recipe—a comforting classic that's as effortless as it is delicious. This recipe delivers perfectly roasted, golden-brown chicken infused with zesty lemon and aromatic garlic, paired with creamy russet potato mash and buttery peas tossed with fresh parsley. With just a handful of pantry staples like olive oil, butter, and frozen peas, this dish proves that simplicity can be spectacular. Whether you're cooking for your family or entertaining guests, this recipe is a foolproof way to create a wholesome, satisfying meal in under two hours. Plus, it's an ideal one-pan wonder for anyone seeking a quick cleanup.
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Recipe Information
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1 lemon, halved
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cups whole milk
- 2 cups frozen peas
- 2 tablespoons fresh parsley, chopped
- 0.5 cups water
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
Rub the chicken with 2 tablespoons of olive oil, then season with 2 teaspoons of salt and 1 teaspoon of black pepper. Sprinkle the minced garlic over the chicken and squeeze the juice of half a lemon all over. Place the lemon halves inside the chicken cavity.
Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the chicken. Baste the chicken with its pan juices halfway through cooking.
While the chicken is roasting, peel and chop the potatoes into even-sized chunks. Add them to a pot of cold, salted water and bring to a boil over medium-high heat. Cook for 15-20 minutes or until fork-tender.
Drain the potatoes and return them to the pot. Add 4 tablespoons of unsalted butter and 0.5 cups of whole milk. Mash until smooth and creamy. Season with salt and pepper to taste.
In another saucepan, bring 0.5 cups of water to a simmer. Add the frozen peas and cook for 4-5 minutes, or until heated through and tender. Drain any excess water and toss the peas with 1 tablespoon of butter and 2 tablespoons of chopped fresh parsley. Season with salt to taste.
Allow the chicken to rest for 10 minutes after taking it out of the oven. Carve the chicken and serve with the mashed potatoes and buttery peas on the side.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.8 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
