Vessy’s Gourmet kitchen

1. Spatchcock your chicken by cutting off the spine and cracking the middle bone as shown in the video;
2. Make the marinade by mixing all ingredients above and brush chicken on both sides as you reserve some to brush again during roasting;
3. Roast chicken at 400 F for about about 1 hour and 15 mins or until the thickest parts of the chicken reach internal temperature of 165 F; cover for the last 30 mins to prevent skin from burning;
4. To make the potatoes- boil them in salted water, then add to your mixer along with some cream, butter and more salt to taste. To achieve that silky texture strain then through your sieve.
5. Slice and sauté the mushroom over med heat in butter and olive and season with salt, pepper and tarragon.
6. Serve with the most delicious drippings and enjoy 😊