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Tonight, we’re celebrating the classic flavors of a few home-cooked favorites: crispy-skinned roasted chicken, creamy mashed potatoes, and sautéed carrots. We’re mashing our potatoes with goat cheese for a deliciously tangy layer. A warm vinaigrette made from bright lemon juice, garlic, and thyme tops off the chicken.

Ethan Mick

with Goat Cheese Mashed Potatoes & Sautéed Carrots

Roasted Chicken

Half Chicken

Garlic

Lemon

Yukon Gold Potatoes

Carrots

Parsley

Thyme

Spreadable Goat Cheese

Ingredients

Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Place on the prepared sheet pan. Drizzle with olive oil; turn to coat. Arrange the seasoned chicken skin side up. Roast 36 to 38 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Remove from the oven. Reserving the juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest for at least 5 minutes.

Roast the chicken:

While the chicken roasts, wash and dry the fresh produce. [Large dice the potatoes.](#) [Peel](#) and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. [Quarter and deseed the lemon](#). Roughly chop the parsley leaves and stems.

Prepare the ingredients:

While the chicken continues to roast, add the **potatoes** to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **cheese**, **up to half the garlic paste**, and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **carrots**; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned and softened. Turn off the heat; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Cook the carrots:

While the potatoes continue to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the **whole thyme sprigs**. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the **remaining garlic paste**, **the juice of all 4 lemon wedges**, and the **juices from the sheet pan**. Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

Make the vinaigrette:

Using a sharp, sturdy knife, cut along the leg of the **rested chicken** to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Divide the **mashed** **potatoes**, **cooked** **carrots**, and carved chicken between 2 dishes. Top the chicken with the **vinaigrette**. Garnish with the **parsley**. Enjoy!