Roast Chicken Dinner — Gravy, Mashed Potatoes, Peas

Everything you need to make my version of this classic dinner, which serves 4-6. Thanks to Skillshare for sponsoring this video! The first 500 people to sign up via my link will get two FREE months of Skillshare Premium:

1 approx. 4 lb chicken
1/2 lemon
1 shallot (or chunk of onion)
1 stick of rosemary (or other herb)
1 lb red potatoes
1 Russet potato
1/2 stick of butter (or less)
1/2 head of garlic
1/2 cup of milk (or maybe a little more)
1/2 cup of white wine (optional)
4 cups of frozen peas
olive oil
garlic powder

For the chicken, put some olive oil in a 10-inch skillet and put the chicken on top. Put in enough salt and pepper to coat the entire chicken, and smoosh the olive oil and seasoning around every surface of the chicken. If you have them, stick a chunk of lemon, a shallot or chunk of onion, and some rosemary (or other herb) into the cavity of the chicken.

Get the oven pre-heating to 400 F (convection, if you have it). Turn a burner on medium under the pan and cook the bottom of the chicken for about 15 minutes. Transfer the chicken to the oven. After about 30 minutes, sprinkle the breast with garlic powder and up the temperature to 425 F. Cook another 15 minutes or until the deepest part of the breast reads 160 F (or 165 if you need to be particularly cautious about food safety).

For the gravy, remove the chicken from the pan to a plate after it’s done roasting. If you don’t want a ton of gravy, pour off some of the fat (possibly into the mashed potatoes). Turn heat on medium under the pan. Whisk enough flour into the fat to make a thick paste, and cook for a minute until it smells nutty. Deglaze with some water, stock, or white wine, and scrape all the fond from the bottom of the pan. Whisk in some more water or stock until it looks like a very loose sauce and simmer for about 10 minutes until it becomes thick and brown. You could chop up the shallot/onion from the chicken and throw that in, and you could squeeze in the lemon from the chicken if you like lemony gravy. When the gravy looks thick enough, test for seasoning and adjust with salt and pepper or anything else you want. Then dilute with more water or stock, accounting for the fact that the gravy will thicken as it cools. Strain it if you don’t want the chunks.

For the potatoes, cut the red potatoes into even, big pieces for boiling. Don’t peel them. Peel the Russet potato and cut it into slightly bigger pieces than the red potatoes, because the Russet cooks faster. Put the potatoes in a pot of water and boil until you can easily pierce them with a fork. While they’re boiling, peel and chop the garlic. Drain the potatoes into a colander and return the empty pot to the heat. Put in a little butter, and fry the garlic until just golden. Put in the milk, get it hot, then put in the potatoes. Put in some of the excess chicken fat and/or as much butter as you want (I do half a stick), a big pinch of salt, then mash until everything is combined. Stir with a spoon (the masher is bad at mixing) and test for seasoning.

For the peas, put the frozen peas into a microwave safe container, cover with water, and microwave until boiling. Strain, then stir in a little butter and salt.

MY COOKING PHILOSOPHY: I don’t like weighing or measuring things if I don’t have to, and I don’t like to be constantly checking a recipe as I cook. I don’t care that volume is a bad way of measuring things — it’s usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you’re like me, my goal with these videos is to give you a sense of how the food should look and feel as you’re cooking it, rather than give you a refined formula to reproduce.



  • Q: Aren't red potatoes bad for mash? Don't they set up like library paste when they cool?
    A: Yes, if you only use red. But the mixture of the two types of starches you get by adding in a Russet (or any floury potato) fixes that problem. I like the red skins. Yukon potatoes are nice too, but where I live you can only buy those in giant bags.

    Q: What was the brown thing in the frozen peas?
    A: A little piece of stem. Not unusual. I took it out.

    Q: Why frozen peas?
    A: Good fresh peas are really hard to come by. They start losing their sweetness the second you pick them. I speak from experience; I used to grow them. The few times I've gotten fresh peas at the farmer's market, they've been starchy by the time I could eat them. Frozen peas are the greatest frozen vegetable. The farmers/processors are able to pick and freeze them at their peak of sweetness, and the flash freezing process they use really preserves the texture. The times in my life when I've had perfect fresh peas have been moments of divine inspiration, but they've also been few and far between.

    Q: Can you be more specific about why you didn't like the breast-side-down method?
    A: 1) It didn't cook the dark meat as much as I want, though it did a better job than standard roasting; 2) There wasn't nearly as much good fond, so the gravy was pale and bland; 3) The breast didn't have time to brown as much as I wanted; 4) It was kinda hard to know when to flip it, and the flip was kinda physically tricky. The breast stuck to the pan and the skin tore.

    Q: Why didn't you make Yorkshire pud?
    A: I'm willing to be proven wrong, mate, but I've eaten many yorkies in the U.K. and in my own kitchen, and I think they're overrated. I think the gravy is a higher use for that fat. But you do you!

    Q: Why did you let that lemon seed just drop into the gravy?
    A: Because I'm not fussy. Unless it's for a dessert or something, I never worry about catching the seeds. They haven't bothered me yet. But you do you.

    Q: I saw some pink flesh in your leg quarters. Are they undercooked?
    A: No, they're cooked to smithereens, which is how I like my dark meat. The flesh right around the hip joint will pretty much always be pink, even if you cook it to a really high temp, as I did. This is one of many reasons why color is an imperfect gauge of temperature in meat.

    Q: Why is your gravy pale?
    A: I wouldn't call it pale; I'd call it blonde, which is how I usually like poultry gravy. You could make yours more brown by cooking the roux for longer. Personally, I really dislike the flavor of brown roux. In the U.K., they're also fond of using additives to brown their gravy, such as a liquid caramel coloring they call "gravy browning." You could also use that, I guess!

    END NOTE: I really want to thank everyone for being so positive and supportive about my first sponsorship! Skillshare is a great company, they've been great to work with, and you'd be doing me and yourself a favor if you clicked on the link up top and got your two-month trial. I also want to thank my agent, Colin West, who is out there making a lot of things happen for me with his bad-ass Scottish accent. I put a lot of time and effort into these videos, and it's great to have my labors rewarded via good ol' fashioned commerce. As a long-time journalist, that's a very unusual experience for me!

    Adam Ragusea 17/10/2022 pm7:54
  • Thighs are gross.

    K K 17/10/2022 pm7:54
  • Gave this a shot. It worked a trick. Nice even roast and made a lovely gravy.

    Patrick Corbeil 17/10/2022 pm7:54
  • how would breast side down give dark meat a head start?

    EgamerIsBanned 17/10/2022 pm7:54
  • 🌹🕊💪🙏😇 Sincerely Jacqueline Trimm Syme Hamblen Morrison family bloodline

    Jacqueline Trimm 17/10/2022 pm7:54
  • Ew!

    Michael J 17/10/2022 pm7:54
  • Ewwwwww Sorry but that looks gross.

    Sam LSD 17/10/2022 pm7:54
  • Too much gravy? Theres no such thing.

    Alex Bosse 17/10/2022 pm7:54
  • I could eat this meal everyday.

    Sigm7a 17/10/2022 pm7:54
  • Yet another delicious looking meat dish that I cannot make because it seems like everyone but me has oven safe frying pans.

    William Koch 17/10/2022 pm7:54
  • this was the first ideo i watched of yours. ive became a long time fan about a year and a half ago. ty for improving my cooking game

    Nae Nae Man 17/10/2022 pm7:54
  • I usually add my peas to the mash and carrots to the gravy if it's red meat or on their own if it's chicken. Unless I'm doing a side of coleslaw and potato salad. Then carrots go in the coleslaw and peas in the potato salad. Anyway, love these classic recipes. Thank you!

    Alexander Supertramp 17/10/2022 pm7:54
  • Omg, it's so weird seeing adam cleanly shaven

    Sofakaiser 17/10/2022 pm7:54
  • Omg my favorite meal after spaghetti & meatballs 😋. Ty !

    Mrs Blue Sky 17/10/2022 pm7:54
  • Watched your video for inspiration on what to do for dinner tonight, made it, and loved it! I appreciate your easy to follow delicious meals!

    Jacob DeGregoris 17/10/2022 pm7:54
  • the chicken is raw, don't lie

    Aurora PC 17/10/2022 pm7:54
  • Is gravy browning not a thing in the US? We use it in the UK. Its ammonia caramel, also used to make coca cola that brown colour.

    Peter 17/10/2022 pm7:54
  • Watching this in 2022.
    Who IS this young kid? 😁

    Atticus Magnus 17/10/2022 pm7:54
  • This looks delicious and reminds me of Sunday dinners at Moms

    Charlene Evans 17/10/2022 pm7:54
  • try a little bit of pumpkin or sweet potatoes in your mash

    jesse boardman 17/10/2022 pm7:54
  • Chicken is not cooked in the centér of
    the bird. Still blood between joints. 🤢

    Marianne Soptelean 17/10/2022 pm7:54
  • Thing I like to do with peas and green beans is throw a bag of frozen peas into a skillet and cook them in olive oil till the taste hot and fresh. Season with tarragon. Serve hot.

    More Fiction 17/10/2022 pm7:54
  • I wonder what aliens would shove in our butts to make us taste good.

    Partly Cloudy 17/10/2022 pm7:54
  • I have to say that I tried this today after seeing the video yesterday by chance. The chicken came out AMAZINGLY! I am so impressed by how the chicken came apart so well. And I've made lovely roast chickens before, but this was something else. My gravy was a mess up, but my own fault lol. Thanks for sharing this!

    Paddle 17/10/2022 pm7:54
  • Isn't this the "this is why I wipe my toilet seat and not my ass" guy? Anyways ima try this recipe!

    ThatOneGuy 17/10/2022 pm7:54
  • It’s breakfast time and I’m having coffee but I want roasted chicken, mashed potatoes and gravy and peas !!!!! I’m a southern girl so that’s enough gravy for me, not sure what you’ll have 🤣🤣

    rnupnorthbrrr SM 17/10/2022 pm7:54
  • Made this today with a 6# chicken, needed about 15 minutes longer in the oven and was the best roast chicken I’ve made. Bravo Mr. Ragusea!

    Follow Me 17/10/2022 pm7:54
  • There are a few tips/solves that will answer some of those questions and make some things even better. 😉
    1) ALWAYS brine your bird first, at least 12hrs, pref. over night until you're ready to cook. See other videos about brining. Guarantees a juicier bird..
    2) Try some paprika, as well, when you add the garlic powder. Good flavor and color.
    3) Use a potato "ricer" (the masher with the little, square holes, there's also a "press" type ricer but notcwhat you want here) instead of those wavy potato mashers… They do a much more complete, creamy mash and mix things much better.
    As an option, after mashing best you can with the ricer, break out your handheld, electric mixer and give it what for. It makes for cloud-like, creamy potatoes. 😉
    4) If you like your gravy more brown and less blond (the accepted shade for poultry), cooking the roux 'til dark only goes so far…
    Try adding just a dash (not too much!) of a browning agent, like "Kitchen Bouquet" or similar gravy browning liquids.
    It's sold in every grocery store in the baking/spice/gravy sections and it's great for other things but in particular, browning gravy. It's made mostly from very browned onions and some other magical stuff. I'm never without it, even camping. It's in a small, unusual, tapered bottle.
    5) The breast-down method works great when roasting in traditional roasting pans, etc. but has its "secrets" like knowing to flip it about 20min. before done, on high heat to let the breast plump Bach up and brown the skin.
    As for the pan method here, go ahead and fry the bottom first, as shown, for 15-20 min., then flip the bird over. Let the thighs get to 140-150 (depends upon size of bird) then reflip breast up. Two things will lend success with this…
    First, though not absolutely necessary, it helps to have a very well seasoned cast iron pan. This one shown is seasoned but, only part way there (poors still show). A truly well seasoned pan that's used a million times has a thick, polymer film built up (fry lots of bacon, burgers, steaks and chicken, especially burgers/steaks as the beef tallow is best for seasoning cast), mine is smooth/slick as a skating rink with no poors of the casting showing. Well lubed stuff just slides around and is much less likely to stick. But, I digress…
    After frying the bottom and you lift the bird to flip (set it on a plate), throw down some onion slices, a little coursely chopped garlic or schalot and celery slices and put the bird on top of that. It will enhance your drippings (strain/spoon out the solids) and give a layer to keep the bird from sticking as well as adding some flavor to tbe skin.
    After the bird reaches first temp, flip back for the last 25-ish, maybe 30 minutes. I use the thermometer that stays in the bird with the monitor outside, great for getting to temp and not beyond.
    This does work well once you figure it out, like anything The breast is squirtingly juicy and the gravy ends up fantastic. 😀
    But all that said, your way is great, too. I'm just adding some tips and thoughts to give more ideas and take some things (like the potatoes) to the next level. And I love Yorky pudding! 😉

    Boomer Taylor 17/10/2022 pm7:54
  • "I only need to wash my hands once". The pinnacle of efficiency 😀

    Nudafu 17/10/2022 pm7:54
  • I hope you washed your hands TWICE since first you scored the chicken then seasoned (or you're touching all your seasoning devices with raw chix juice)

    ZygyKoz 17/10/2022 pm7:54
  • Made this, used corn not peas. Loved it.

    Broken Soul Ministries 17/10/2022 pm7:54
  • Correct me if I'm wrong, that is transfat that comes outta the chicken right?
    Like to make the gravy? Cause that thing is going to clog all of your arteries

    Sprenzy 17/10/2022 pm7:54
  • I was a little skeptical, but this is the way I'm doing chicken from now on. I just need to add more salt.
    I won't add as much garlic to the potatoes, but it was a great addition.

    Ty for the recipe.

    bigrexdave 17/10/2022 pm7:54
  • 1:12 Having to pause this on my phone every 5 seconds while handling raw chicken is mildly inconvenient.. filming yourself making this is probably a nightmare. You’re lying to me if you’re telling me that you made this video and only wash your hands once in the process of putting that chicken in the pan 😄 love your videos Adam!

    David Aitkenhead 17/10/2022 pm7:54
  • corn > peas

    UndrState 17/10/2022 pm7:54
  • Many this tonight and my family loved it. Thank you Ragusea

    victorb 17/10/2022 pm7:54
  • Its baby Adam!

    IamMe 17/10/2022 pm7:54
  • Generally speaking, I use the breast side down method, but only for the first third of the cook time. I also like Samin Nosrat's method of keeping the legs pointed towards the back corners of the oven, where they get the most heat. For me, these methods are very easy and I like the results. For some reason, the idea of precooking it like you do makes me perceive it as MORE difficult, though I know it isn't actually. I watched it with my own eyes! But different strokes for different folks. I'm also a white meat person, so that may be why I have my preference.

    Cash Money 17/10/2022 pm7:54