- 1 ea Chicken
- 5 T butter, divided
- 1 T Kosher Salt
- ½ t Black Pepper
- 1 T Italian Seasoning
- 1 T Garlic Powder
- 2 T Canola Oil
- 1 hd Cauliflower, cut in florets
- 1# Russet Potatoes, peeled and cut in chunks
- ¼ cup Sour Cream
Pre-heat oven to 425°.
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
In a small microwave safe bowl, melt 2 T butter. Add kosher salt, pepper, Italian seasoning, garlic powder and canola oil. Mix together well, then pour over chicken and spread it around so all the skin is coated in seasoning mix. Place in the oven and cook until internal temperature in the thigh is 165°, about 45 minutes – 1 hour.
While chicken is in the oven, place a medium sized pot on the stove with 2 qts of water in it. Add cut potatoes and cut cauliflower to cold water, bring to a simmer. Cook until it is tender, drain water out. Return potato cauliflower mixture to the pot.
Mash cooked potatoes and cauliflower with a potato masher. Add 3 T butter, sour cream and salt until mixture is delicious.
Serve mashed cauliflower potatoes with roasted chicken.