Molly Yeh's Crispy Roasted Chicken with Carrots and Potatoes | Girl Meets Farm

Molly pairs crispy roasted chicken with buttery carrots and creamy potatoes for a tasty timeless dinner! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3y4GqJA Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy Roasted Chicken with Carrots and Potatoes RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 45 min Active: 45 min Yield: 4 servings Ingredients Potatoes: 2 pounds Yukon gold potatoes, peeled and quartered 2 tablespoons plus 3/4 teaspoon kosher salt 1 cup heavy cream, plus more as needed for reheating 6 tablespoons (3/4 stick) unsalted butter 1/4 cup whole milk 1/4 teaspoon ground white pepper Chicken: 1 lemon, cut crosswise into 4 rounds 1 large leek, sliced lengthwise, rinsed well and quartered crosswise 4 bone-in, skin-on leg quarters, patted dry Kosher salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 2 cloves garlic, smashed 4 small carrots, peeled Flaky salt, for serving Chicken Jus: 1/4 to 1/2 cup low-sodium chicken stock Kosher salt and freshly ground black pepper Directions For the potatoes: Add the potatoes to a large pot and fill with cold water until completely submerged. Season the water with 2 tablespoons of the kosher salt. Bring the water to a boil and cook until the potatoes are fork tender; start checking for doneness at 20 minutes. Drain the potatoes in a colander and set aside. In the same pot over medium heat, add the heavy cream, butter, milk, white pepper and remaining 3/4 teaspoon kosher salt. Heat until the butter is melted and whisk to combine. Using a ricer, rice the potatoes into the cream mixture. Gently stir to combine, being careful not to over-mix to avoid the potatoes becoming gummy. Cover the pot and set aside off heat while you make the chicken. To make the chicken: Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Evenly space the 4 lemon slices on the prepared baking sheet. Place a quarter of the leeks next to each slice to create platforms for each chicken quarter. Place one chicken quarter on top of each platform. Season the chicken with salt and pepper. Roast for 25 minutes. Meanwhile, make the garlic butter. In a small saucepan over low heat, add the butter and heat until melted, about 2 minutes. Add the garlic to the butter and heat until the garlic is softened and fragrant, 2 to 3 minutes. After 25 minutes, remove the chicken from the oven. Lower the oven temperature to 375 degrees F. Using a pastry brush, brush the par-cooked chicken all over with the garlic butter. Add the carrots to the baking sheet with the chicken and toss to coat in the pan drippings. Return the chicken and carrots to the oven and roast until a meat thermometer inserted into the thickest part of the leg registers 165 degrees F and the chicken skin is golden brown and crispy, about 20 minutes more. Transfer the chicken, carrots and leeks to a plate or baking sheet. To make the chicken jus: Pour the pan drippings into a small saucepan over medium heat. Add the chicken stock incrementally and whisk to combine until the desired consistency is reached. Cook until just bubbling, 3 to 4 minutes. Taste for seasoning and add salt and pepper. To plate the chicken: In a shallow bowl, add a heaping spoonful of mashed potatoes. Ladle in a spoonful of the chicken jus. Nestle a piece of chicken into the bowl along with a carrot and a leek. Season with flaky salt. Cook’s Note To reheat the potatoes and return them to a smooth consistency, heat the pot over low heat. Add 1/4 cup heavy cream (or more as needed), stirring to incorporate, and continue to heat until the potatoes are heated through and ready to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #CrispyRoastedChicken #Carrots #Potatoes Molly Yeh's Crispy Roasted Chicken with Carrots and Potatoes | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=Gth7HTSX0Ew