Roasted Chicken with Creamy Potatoes and Sautéed Spinach

Preheat oven to 375 F.

1. Using a pair of kitchen shears, cut the backbone out of the chicken. Place the chicken skin side up in a roasting pan with a wire rack. Using your hands, press the breast down in order to butterfly the chicken. You will feel the wishbone break. Tuck the wing tips under and make sure the chicken is lying flat. This will allow the chicken to cook more evenly and all the skin to crisp.
2. Brush the melted butter over the skin of the chicken. Sprinkle evenly with salt, pepper and seasoning blend.
3. Place in the preheated oven and cook for 1 hour 20 minutes.

While the chicken cooks, prepare the remainder of the meal. You will want to time the cooking times to make everything finished at the same time.

4. Fill a large pot with 8 cups of cold water.
5. Cut the peeled potatoes into 1/2 inch thick slices and place in the cold water.
6. With the burner on medium-high, bring the water to a boil. Once the water begins to boil, the potatoes will need about 20 minutes to become completely cooked. Use a knife to test the doneness of the potatoes. When you can insert the knife into the potato and feel no resistance, you are ready to move to the next step.
7. Drain the potatoes and then place them back into the hot pot. Allow to sit for 1-2 minutes. This allows the excess moisture to leave the potatoes. Transfer to a mixer-safe bowl.
8. Using a hand mixer, beat the potatoes with the milk, butter, and sour cream. Continue to whip until they are fluffy. Add salt and pepper (you will need to add to taste) and stir.
9. Cover with plastic wrap until ready to serve.
10. To prepare the spinach, melt the butter in a large skillet over medium heat with minced garlic. Once the butter is melted and the garlic is softened, add the spinach and allow it to gently wilt for 2-3 minutes, stirring frequently. Sprinkle with salt and pepper.

When it’s done remove the chicken from the oven and allow the chicken to rest for 5 minutes before slicing. Then cut between the joints and halve the breasts. Layer a base of potatoes onto each plate, followed by spinach, and then topped with chicken. Enjoy!