Rotisserie Chicken and Golden Mashed


Rotisserie Chicken Quarters

Ingredients:

  • 6 teaspoons salt

  • 2 teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme (I prefer ground thyme)

  • 1/4 teaspoon white pepper (*if you do NOT like pepper flavor leave this off, makes it more kid friendly too)

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 6 Chicken Quarters with Skin (Can also use 2 whole Roasting Chickens)

DIRECTIONS

  1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rinse chicken and pat dry with paper towel. Rub each chicken all over with spice mixture. Refrigerate overnight, or at least 4 to 6 hours.

  2. Preheat oven to 250 degrees F (120 degrees C).

  3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). You can baste hourly the first 2 hours and then every 30 minutes until done. Let the quarters stand for 10 minutes before serving.


Tips:

  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

  • If making whole chickens, stuff the cavity of a whole roasting chicken with onion and fresh rosemary for a simple and delicious baked chicken, just like the ones in Italian markets.

  • Well-seasoned chicken blasted with high cooking heat for a speedy roast that still leaves the bird moist and flavorful.

  • Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.

  • Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.


Herbed Golden Mashed Potatoes


INGREDIENTS

  • 5 pounds Yukon gold potatoes, peeled and cubed

  • 4 cloves garlic, peeled and smashed

  • fine sea salt

  • 1 cup whole milk or heavy cream

  • 1 1/2 sticks (12 tablespoons) salted butter, at room temperature

  • 8 leaves fresh sage, (6 whole leaves + 1 Tbsp chopped)

  • 2 Drops of Thyme Vitality (from Young Living)

  • 3 sprigs fresh thyme

  • fresh black pepper


INSTRUCTIONS

1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes.
3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and 2 drops of Thyme Vitality.
4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, and sage.


TO MAKE AHEAD

  1. Prepare the mashed potatoes as directed through step 4. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days.
    To reheat in the oven, preheat the oven to 325 degrees F. Pour 1/2 cup heavy cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.
    To reheat on the stove, add 1/2 cup cream and 2 tablespoons butter and place the potatoes over low, gently stirring until warmed throughout.
    To heat and keep warm in the slow cooker, transfer the potatoes to the slower cooker, cover and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.


Roasted Vegetables

INGREDIENTS

  • 1- (24 ounce) package California-blend frozen vegetables

  • 3-4 Tbsp Olive Oil (I just drizzle and toss to coat thoroughly)

  • 2/3 Cup Panko Bread Crumbs

  • 1 Tbsp Garlic Salt

  • 1 Tsp Garlic Powder

  • 1/2 Tsp Onion Powder

  • Cracked Black Pepper to taste


DIRECTIONS

  1. Place vegetables in a single layer on cookie sheet.

  2. Combine the remaining ingredients: drizzle over vegetables and toss to coat.

  3. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender on inside and crisping on outside, tossing to cook evenly occasionally.

  4. Note: I usually end up cooking for a bit longer to suit or tastes.