Lemon Vinaigrette Roasted Chicken with Gorgonzola Mashed Potatoes

So, every month when I get the mailing from the cookbook club I'm in, there's a recipe printed inside the envelope. Usually, I forget about this entirely and throw it out. Luckily, I grabbed this one for Lemon Vinaigrette Roasted Chicken with Gorgonzola Mashed Potatoes, which is from No-Fuss Dinners by Caroline Marson.



It wasn't exactly "no-fuss", I'll admit. However, it was an acceptable amount of fuss, especially considering the rather tasty result. The lemon and Gorgonzola complement each other very nicely.

Lemon Vinaigrette Roasted Chicken with Gorgonzola Mashed Potatoes
2 unwaxed lemons
1 medium onion, finely chopped
2 garlic cloves, halved
6 boneless chicken breasts, with skin (about 6 oz. each)
handful fresh thyme sprigs
2 tbsp. balsamic vinegar
2 tbsp. cider or sherry vinegar
4 tbsp. honey
2/3 cup olive oil
sea salt & freshly ground black pepper
wilted spinach and steamed or sautéed green beans, to serve

Gorgonzola mash:
3 lb. baking potatoes, peeled & cut into 8 pieces
3 fresh rosemary sprigs (optional)
1 cup milk, warmed
5 tbsp. unsalted butter
4 oz. Gorgonzola cheese, cubed
sea salt

small roasting pan

Preheat oven to 425 degrees F.

Grate zest and squeeze juice from 1 lemon and set aside. Thinly slice remaining lemon. Scatter lemon slices, onion, and garlic over the base of the roasting pan. Place chicken on slices. Season well with salt and pepper, and sprinkle with thyme sprigs.

Whisk together the reserved lemon zest and juice, vinegars, honey, and olive oil in a bowl. Pour vinaigrette over chicken and cook in preheated oven for 25-30 minutes, or until chicken is cooked through.

Meanwhile make the Gorgonzola mash. Rinse potatoes and cook in a large pan of boiling salted water with rosemary (if using) for 12-15 minutes. Drain and mash. Put potatoes back into the pan, and stir briefly over low heat to remove excess moisture.

Beat in warm milk and butter and season well. Stir thoroughly until you have a smooth paste and a peaking consistency—add extra milk if necessary. Gently fold in the Gorgonzola just before you’re about to serve.

Remove chicken from the oven and then from the pan; set aside in a warm place. Place pan over a medium heat and bubble juices until syrupy.

To serve, place a large spoonful of mashed potatoes on each warmed plate and put a chicken breast on the top. Spoon over the lemon juices and accompany with wilted spinach and green beans. Serves 6.