Apple Cider Chicken with Mashed Red Potatoes and Leeks

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Apple Cider Chicken with Mashed Red Potatoes and Leeks

Roast up a crispy skinned chicken with the flavor of apples served with amazing mashed potatoes.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Chicken Brine

  • 2 tablespoons kosher salt
  • ¼ cup organic unfiltered apple cider vinegar
  • 2 tablespoons local honey
  • 3 cups water
  • 1 Wise Organic whole chicken (about 2.5 to 3 pounds)

Chicken Rub

  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt

To bake chicken

  • Brined Wise chicken
  • Chicken rub
  • 1 tablespoon vegan butter, melted

Mashed Red Potatoes and Leeks

  • 2 lb 14 ounces red potatoes, cleaned and skin on
  • 2 cloves garlic, chopped
  • 2 cups sliced leek, light green and white parts only
  • 2 tablespoon olive oil
  • 1 cup soy milk, unsweetened and organic
  • ¼ cup plain soy or organic non­dairy creamer
  • 1 ¾ tsp kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • Fresh oregano, for topping

Preparation

Chicken Brine

1. Combine brine ingredients and pour into plastic bag. Add chicken and close bag. Place in refrigerator for at least four hours.                   

Chicken Rub

1. Combine ingredients in small bowl.                   

To bake chicken 

1. Preheat oven to 350°F. Line large rimmed baking sheet with aluminum foil, and place wire cooling rack on top of sheet. 

2. Remove chicken from brine, and place breast side up on wire rack. Dry chicken skin lightly with paper towels. 

3. Rub exterior of chicken with chicken rub. 

4. Bake for 60­-65 minutes. Five minutes before complete, brush chicken with melted butter. Chicken is done when the internal temperature reaches 165°F degrees. 

5. Let chicken rest at least 10 minutes before slicing.

Mashed Red Potatoes and Leeks 

1. Bring large pot of water to boil; add potatoes and salt. Boil until softened, about 20­-25 minutes. 

2. Heat olive oil in a large skillet over medium heat. Add leeks and garlic, saute until softened and light brown.

3. Once potatoes have cooked, drain them, then transfer back to pot. Add sauteed leeks and garlic mixture, soy milk, creamer, salt, pepper and Italian seasoning. Use hand blender to smash potatoes until only slightly chunky. Top with fresh oregano leaves, if desired. Enjoy!