Oven Roasted Crispy Skin Chicken with Hatch Chile Cornbread Stuffing and Smashed Potatoes

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Mmmmm…. I don’t usually eat the skin but Evan LOVES it 🙂 This is one of my favorite ways to make the house smell awesome, it’s also very simple!

Prep Time: 20 min

Cook Time: Approx 2 hrs

Serves: 4ish

Preheat Oven: 350 degrees

Ingredients:

  • 1 whole 4-5 lb chicken, get a quality chicken that’s fresh
  • 2.5 cups cornbread stuffing mix
  • 1/2 small onion, chopped
  • 1/2 hatch chile, finely diced
  • 1-2 stalks of celery
  • 3 tbs butter (2 for basting chicken, 1 for potatoes)
  • 1-2 Lemons, juiced
  • Salt, pepper, thyme, garlic powder
  • 1/4 cup milk
  • 4 med-large new potatoes
  • 3 garlic cloves
  • 1/4 cup parmesan
  • 2 green onions, sliced

Chicken Instructions:

  1. Prepare stuffing in a medium bowl: Blend cornbread mix, onion, hatch chile, celery, and a pinch of salt, pepper, and garlic powder-drizzle with quality olive oil to slightly moisten.
  2. Prepare chicken, wash off clean inside out (heart, kidneys, neck, etc) I feed that part to the pup
  3. Stuff the chicken with the cornbread stuffing
  4. Create the basting butter: add 2 tbs of butter to a microwave proof glass bowl and melt, add lemon juice and mix.
  5. Baste Chicken with lemon butter blend, the lemon helps make the skin nice an golden
  6. Generously cover chicken with salt, freshly ground pepper, thyme, and garlic salt
  7. Pop in the oven and baste every 30 min for about 2 hours or until done
  8. While chicken is in the oven you can start the potatoes
  9. Transfer stuffing to bowl and carve up the chicken, serve with smashed potatoes

Smashed Potatoes

  1. Wash potatoes well and leave skin on
  2. Quarter potatoes evenly and boil until fork tender
  3. Mince garlic and shred 1/4 cup parmesan
  4. Combine milk and butter and melt in microwave and set aside
  5. Drain potatoes and transfer back to pot
  6. Smash potatoes (roughly) and add garlic, butter and milk mixture, and parmesan, salt and pepper to taste
  7. Top mix with chives

Serve with fresh french green beans if desired, I was just out of them…

If you have left overs I recommend making chicken salad for lunch the next day!

New Potato on FoodistaNew Potato

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About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

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