Heritage Roast Chicken with Truffle Mashed Potatoes, Roasted Mushrooms, and Mixed Green Salad

Brett August
Account Manager


For the Chicken:

  • 1 gallon of water
  • 1 1/2 cups kosher salt plus more for seasoning
  • 1/2 cup sugar
  • 1 - 3-pound chicken
  • 1 small bunch sage
  • 1 lemon, halved
  • 1 head of garlic, cut in half horizontally
  • Extra Virgin Olive Oil
  • Ground Black Pepper

For the Mashed Potatoes:

  • 2 pounds large Idaho potatoes, peeled and chopped into large pieces
  • Kosher salt
  • 1/2 cups heavy cream
  • 1 cup milk
  • 3 tablespoons truffle butter

For the Mushrooms:

  • 1 pound assorted mushrooms, sliced
  • 2 garlic cloves, sliced
  • 7 sprigs of fresh thyme, removed from stem
  • 2-3 tablespoons Extra virgin olive oil
  • Kosher salt
  • Ground Black Pepper
  • 7 sprigs of fresh thyme, removed from stem
For the Mixed Green Salad:
  • 1 cup water
  • ¼ cup cider vinegar
  • ¼ distilled white vinegar
  • 2 tablespoons agave
  • 1 bay leaf
  • 7-10 whole peppercorns
  • 1 red online, sliced
  • 5 ounces mixed greens
  • Extra virgin olive oil
  • Kosher Salt
  • Ground pepper to taste


  1. In a large pot or container whisk together water, salt, and sugar until combined. Place chicken in the brine and cover. Let sit in fridge for 2 hours.
  2. Place diced potatoes in a medium pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil. Reduce heat to a simmer and cook potatoes for 15 minutes or until tender. Drain potatoes and return to the pot. Using a hand mixer blend potatoes with heavy cream, milk, truffle butter, salt, and pepper to taste. Cover and set aside.
  3. Preheat oven to 425. Remove chicken from the brine, pat down with paper towels, and place in a roasting pan. Place sage, lemon, and garlic in the chicken cavity. Brush with olive oil and season with salt and pepper. Roast for 1 hour and 20 minutes or until internal temperature reached 165 degrees. Allow to rest for 20-30 minutes before serving.
  4. Cover a baking sheet with aluminum foil and set aside. In a large mixing bowl combine mushrooms sliced garlic, and thyme. Drizzle with 2-3 tablespoons of olive oil, season to taste with salt and pepper and spread mushroom mixture evenly on baking sheet. Roast in the oven for 10-12 minutes or until golden brown.
  5. In a small saucepot, combine water, cider vinegar, distilled white vinegar, agave, bay leaf, and peppercorns-bring to a boil. Remove from heat, add sliced onions, and let stand for at least 15 minutes and allow to cool. Toss pickled onions with mixed greens drizzling with olive oil and seasoning to taste with salt and pepper.
  6. Serve chicken with mashed potatoes, mushrooms, and salad.