Roasted chicken with mashed potatoes

Ingredients

• 1 chicken (approximately 3 kg)
• 500 g of maize flour
• 100 g of julienned carrots
• 1 black onion stalk
• 4 tablespoons of white onion
• 3 tablespoons of butter
• 2 tablespoons of oil paint
• 2 tablespoons of vegetable mix
• 1 tablespoon smoked paprika
• salt
• pepper

Wash and pat the chicken dry, then wipe it with paper towels. Season both the inside and outside with salt, and let it rest in the refrigerator overnight.

The next day, pour 1 tablespoon of vegetable mixture into the cavity of the chicken and close it securely.

Place the chicken in a dish suitable for the oven, sprinkle it with butter and oil, and then cover it with aluminum foil.

Bake in the oven at 180 °C for approximately 2 hours, or until the internal temperature reaches 74 °C. During cooking, regularly pour hot water and cooking liquid to keep the skin crisp.

Prepare the puree by placing 7 tablespoons of water in a pot, adding salt, then adding 1 tablespoon of vegetable mix, 1 finely chopped black onion, 100g of grated carrots, 50g of butter, 2 tablespoons of sour cream, and 1 tablespoon of smoked paprika. Cook until the puree is smooth and creamy.

Gradually add the maize flour, mixing constantly, and cook the puree until it reaches the desired consistency. If it becomes too thick, add a little hot water.

Remove the chicken from the oven and let it rest for 10 minutes before cutting it into pieces.

Serve the roast chicken with the mashed potatoes and garnish with your choice of cooked vegetables.