Ingredients
2
lbs. Yukon Gold potatoes
1
tsp. fresh ground nutmeg
1/2
cup May Ploy sweet chili sauce
Directions
1.
Preheat oven to 450 degrees
2.
Place 1 lemon, cut in half, 1 rosemary sprig and 4 garlic cloves inside cavity of chicken
3.
Rub chicken with olive oil & salt & pepper outside of chicken and place on rack in roasting pan-breast side up
4.
Cook chicken for 1 hour breast up, then finish breast down for 15 minutes
6.
1/4 pound butter, garlic puree, sprig rosemary, juice of one lemon & sweet chili sauce in a sauce pan & simmer over low heat for 20 minutes
8.
Place potatoes whole in cold water with a sprig of rosemary,2 garlic cloves and black peppercorns
9.
Boil for 45 minutes. Drain & whip potatoes with a mixer.
10.
Heat 1/4 lb. butter and 1 cup heavy cream together over low heat. Add nutmeg. Then potatoes. Add 2 tblsp. of the glaze to potatoes, then salt & pepper to taste.
11.
Finish chicken with brush of glaze
Columbus Restaurants
