This dinner is actually simpler than going out for take out.
3 lbs organic yukon gold potatoes
1 small tub light sour cream
1 stick butter
4oz blue cheese
salt & pepper
Remove innards from inner cavity. Rinse chicken in cold water and cut the back from the spine to the neck. Turn chicken over and break breast bone to flatten chicken. Place breast up in baking dish. Flip the wings in on themselves so they don’t burn. Rub with olive oil and rub the rub into the skin.
Bake in a 375°f for 30 – 45 minutes or until internal temperature of the thickest part of the breast reaches 160°.
While chicken is baking, cut larger potatoes in half and put in a pot and cover with water. Add in a T of salt and bring to a boil over high heat. Cook until potatoes are tender enough to be pierced easily with a fork.
Drain water out of pot and empty potatoes into heavy duty mixer. Using the paddle attachment mix for a minute or so until potatoes are broken up. Add in butter, sour cream and blue cheese and mix, scraping down the side of bowl until they’re all combined. Add in salt & pepper until it tastes right.
Serve chicken and potatoes with red sauce. Done! Eat and enjoy.