Roast Chicken Dinner — Gravy, Mashed Potatoes, Peas

Summary by Krater

The video demonstrates a technique for roasting a whole chicken in a skillet on the stove and oven, served with mashed red potatoes and russet potatoes, gravy made from pan drippings, and peas. The creator concludes that pre-cooking the bottom of the chicken on the stove and using a scoring method makes the chicken cook evenly and result in exceptionally tender white meat and dark meat.

From the video

Answers: How do you make roast chicken with mashed potatoes, peas, and gravy?

• roasting whole chicken
• scoring chicken legs
• making pan gravy
• making mashed red and russet potatoes
• microwave frozen peas

Ingredients

• 4 lb chicken
• olive oil
• pepper
• salt
• piece lemon
• shallot
• 1 lb red potatoes
• 1 russet potato
• garlic
• garlic powder
• butter
• 1/2 cup milk
• flour
• white wine
• 4 cups frozen peas

What it concludes

• Pre-cooking the bottom of the chicken on the stovetop solves the problem of white meat being done before dark meat.
• Scoring the chicken legs allows them to cook faster and results in thoroughly cooked, fall-apart, crispy drumsticks.
• Peas are the best vegetable to accompany this dish because they hitchhike on a forkful of mashed potatoes.