Curtis Stone’s Roast chicken with loaded mashed potatoes and gravy

STEP 1

Preheat oven to 220°C (200°C fan-forced). In a small bowl, whisk the oil, soy sauce and thyme until well combined. Place chicken in a greased ovenproof frying pan and brush all over with the soy sauce mixture. Season with salt and pepper. Roast the chicken for 50 mins or until cooked through and an instant-read thermometer registers 74°C when inserted into thickest part of thigh. Transfer the chicken to a carving board and set aside for 15 mins to rest. Pour off fat from the pan and discard, reserving any browned bits in bottom of pan.

STEP 2

In a small bowl, stir flour and butter until a smooth paste forms. Place the pan over high heat for 30 secs. Add the stock and bring to a simmer, stirring with a flat-edged spatula to scrape up the browned bits from base of pan. Simmer for 2 mins. Whisk in the flour mixture and simmer, whisking often, for 2 mins or until mixture thickens and is smooth. Season gravy and cover to keep warm.

STEP 3

While the chicken is cooking, make the loaded mashed potatoes by placing potatoes in a large saucepan. Pour over enough cold water to cover. Season with salt and bring to a simmer over medium heat. Cook for 35-40 mins or until tender (a small knife should easily pierce the potatoes). Drain potatoes and set aside for 5 mins to cool. Peel the potatoes and discard the skins. (Alternatively, leave the skins on.) Return the potatoes to the saucepan.

STEP 4

Heat a small frying pan over medium-high heat. Add the bacon and cook, turning, for 5 mins or until golden and crisp. Cool slightly. Finely chop.

STEP 5

Using a potato masher or fork, mash the potatoes until smooth. Stir butter into potatoes until melted. Add the milk and stir until well combined. Stir in the cheddar, sour cream, chives and bacon.

STEP 6

Serve the chicken with the brussels sprouts, mashed potatoes and gravy.