Roasted Chicken with Creamy Mash & Pan Gravy
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Golden, crisp-skinned roasted chicken with a rich, savory glaze is hard to beat - especially when it’s seasoned with SwissAm Broil & Sauté Seasoning. As it roasts, the seasoning caramelizes into a deep, flavorful crust, locking in juices and creating that perfect restaurant-quality finish.
Served over buttery, creamy mashed potatoes and finished with a simple pan gravy made from the natural roasting juices, this dish is comforting, elegant, and perfect for an easy, satisfying dinner at home.
Ingredients
Serves 4
For the chicken:
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4 bone-in, skin-on chicken thighs or legs
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2 tbsp olive oil or melted butter
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1–2 tbsp SwissAm Broil & Sauté Seasoning
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½ cup water
For the creamy mash:
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2 lbs Yukon Gold potatoes, peeled and chopped
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3 tbsp butter
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¼–½ cup milk or cream
Instructions
1. Prepare the potatoes
Bring a pot of salted water to a boil. Add the potatoes and cook for 15–18 minutes until fork tender. Drain well, then mash with butter and milk or cream until smooth and creamy.
2. Season the chicken
Pat the chicken dry. Rub with olive oil or melted butter, then coat generously with SwissAm Broil & Sauté Seasoning, ensuring even coverage.
3. Roast the chicken
Preheat oven to 400°F. Place the chicken skin-side up in a roasting dish or oven-safe pan. Roast for 35–45 minutes, until the skin is crisp and golden and the internal temperature reaches 165°F.
4. Make the pan gravy
Remove the chicken and set aside to rest. Place the roasting pan over medium heat, add ½ cup water, and scrape up the caramelized bits. Let it simmer for 2–3 minutes until slightly reduced into a light, flavorful gravy.
5. Assemble and serve
Spoon creamy mashed potatoes onto plates, top with the roasted chicken, and drizzle with the pan gravy. Serve immediately.
Why This Recipe Works
SwissAm Broil & Sauté Seasoning creates a beautifully caramelized crust while building deep, balanced flavor. The natural pan juices form a simple, rich gravy that brings everything together.