Mediterranean Butter-Roasted Chicken with Creamy Yam Mash and Pan Gravy

Ingredients

• 3 lbs whole chicken
• 0.5 cup unsalted butter
• 2 lbs yams
• 1 tbsp garlic powder
• 2 tsp salt
• 1 tbsp parsley flakes
• 2 tbsp canola oil
• 1 cup condensed chicken broth
• 1 medium shallot
• 0.25 cup cream
• 2 tbsp fresh chives
• 0.5 cup water
• 1 tsp chicken base
• 2 strips bacon
• 1 tsp lemon rind

Instructions

1. 1Pat the whole chicken dry. In a small bowl, combine 1/4 cup unsalted butter (melted), garlic powder, 1 tsp salt, and parsley flakes. Rub this mixture all over the chicken.
2. 2Place chicken in a roasting pan with Canola Oil. Pour Condensed Chicken Broth, water, and minced shallot around the chicken. Lay bacon strips alongside the chicken. Roast at 375°F (190°C) until internal temperature reaches 165°F (74°C) and skin is golden, basting occasionally. Remove chicken and bacon, tent with foil to keep warm.
3. 3While chicken roasts, peel and cube yams. Boil until very tender, then drain well. Mash with remaining 1/4 cup unsalted butter, cream, 1 tsp salt, and half the fresh chives until smooth.
4. 4Deglaze the roasting pan on the stovetop over medium heat with any remaining broth/water, stirring in chicken base and the rendered bacon fat from the cooked bacon. Simmer briefly to reduce slightly, scraping up any browned bits.
5. 5Carve the roasted chicken and serve immediately with the mashed yams and pan gravy. Garnish with the remaining fresh chives and grated Lemon Rind.