Roasted Chicken with Potatoes and Lettuce

90 mins
Serves 1
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Directions

  1. 1Preheat the oven to 220 degrees Celsius.
  2. 2Preheat the oven to 220 degrees Celsius.
  3. 3Preheat the oven to 220 degrees Celsius.
  4. 4Remove wing tips from the chicken.
  5. 5Remove wing tips from the chicken.
  6. 6Remove wing tips from the chicken.
  7. 7Slightly crush the new potatoes in the palm of your hand to just break the skin.
  8. 8Slightly crush the new potatoes in the palm of your hand to just break the skin.
  9. 9Slightly crush the new potatoes in the palm of your hand to just break the skin.
  10. 10Place the chicken in a large roasting tray, surrounded by the crushed potatoes.
  11. 11Place the chicken in a large roasting tray, surrounded by the crushed potatoes.
  12. 12Place the chicken in a large roasting tray, surrounded by the crushed potatoes.
  13. 13Add halved garlic bulb and lemon wedges around the chicken and potatoes.
  14. 14Add halved garlic bulb and lemon wedges around the chicken and potatoes.
  15. 15Add halved garlic bulb and lemon wedges around the chicken and potatoes.
  16. 16Dress everything in a good amount of olive oil.
  17. 17Dress everything in a good amount of olive oil.
  18. 18Dress everything in a good amount of olive oil.
  19. 19Season with salt, pepper, and Herbes de Provence.
  20. 20Season with salt, pepper, and Herbes de Provence.
  21. 21Season with salt, pepper, and Herbes de Provence.
  22. 22Cook in the preheated oven at 220 degrees Celsius for 45 minutes.
  23. 23Cook in the preheated oven at 220 degrees Celsius for 45 minutes.
  24. 24Cook in the preheated oven at 220 degrees Celsius for 45 minutes.
  25. 25Allow the chicken to rest for 45 minutes in the same tray after cooking.
  26. 26Allow the chicken to rest for 45 minutes in the same tray after cooking.
  27. 27Allow the chicken to rest for 45 minutes in the same tray after cooking.
  28. 28Remove the potatoes, lemon, and garlic from the tray and reserve.
  29. 29Remove the potatoes, lemon, and garlic from the tray and reserve.
  30. 30Remove the potatoes, lemon, and garlic from the tray and reserve.
  31. 31Squeeze the roasted garlic into the tray with the remaining juices.
  32. 32Squeeze the roasted garlic into the tray with the remaining juices.
  33. 33Squeeze the roasted garlic into the tray with the remaining juices.
  34. 34Squeeze the juice from the roasted lemons into the tray.
  35. 35Squeeze the juice from the roasted lemons into the tray.
  36. 36Squeeze the juice from the roasted lemons into the tray.
  37. 37Add Dijon mustard to the tray.
  38. 38Add Dijon mustard to the tray.
  39. 39Add Dijon mustard to the tray.
  40. 40Add Chardonnay vinegar to the tray.
  41. 41Add Chardonnay vinegar to the tray.
  42. 42Add Chardonnay vinegar to the tray.
  43. 43Pour all the resting juice from the chicken into the tray.
  44. 44Pour all the resting juice from the chicken into the tray.
  45. 45Pour all the resting juice from the chicken into the tray.
  46. 46Emulsify together using a whisk, adding more olive oil if necessary, to create the dressing.
  47. 47Emulsify together using a whisk, adding more olive oil if necessary, to create the dressing.
  48. 48Emulsify together using a whisk, adding more olive oil if necessary, to create the dressing.
  49. 49Place the roasted chicken breast-side up on a cutting board.
  50. 50Place the roasted chicken breast-side up on a cutting board.
  51. 51Place the roasted chicken breast-side up on a cutting board.
  52. 52Pull one leg away from the body and cut through the skin to expose the joint; pop it, then slice off the drumstick and thigh. Repeat on the other side.
  53. 53Pull one leg away from the body and cut through the skin to expose the joint; pop it, then slice off the drumstick and thigh. Repeat on the other side.
  54. 54Pull one leg away from the body and cut through the skin to expose the joint; pop it, then slice off the drumstick and thigh. Repeat on the other side.
  55. 55Separate drumsticks from thighs at the joint.
  56. 56Separate drumsticks from thighs at the joint.
  57. 57Separate drumsticks from thighs at the joint.
  58. 58Slice along each side of the breastbone, then cut downward to remove the breast halves.
  59. 59Slice along each side of the breastbone, then cut downward to remove the breast halves.
  60. 60Slice along each side of the breastbone, then cut downward to remove the breast halves.
  61. 61Cut each breast into three pieces.
  62. 62Cut each breast into three pieces.
  63. 63Cut each breast into three pieces.
  64. 64Dress the carved chicken pieces and potatoes in the vinaigrette.
  65. 65Dress the carved chicken pieces and potatoes in the vinaigrette.
  66. 66Dress the carved chicken pieces and potatoes in the vinaigrette.
  67. 67Remove the root of the washed butterhead lettuce by tearing it out.
  68. 68Remove the root of the washed butterhead lettuce by tearing it out.
  69. 69Remove the root of the washed butterhead lettuce by tearing it out.
  70. 70Dress the lettuce in the vinaigrette from the tray.
  71. 71Dress the lettuce in the vinaigrette from the tray.
  72. 72Dress the lettuce in the vinaigrette from the tray.
  73. 73Serve the chicken, potatoes, and dressed lettuce on a plate or in a box.
  74. 74Serve the chicken, potatoes, and dressed lettuce on a plate or in a box.
  75. 75Serve the chicken, potatoes, and dressed lettuce on a plate or in a box.

Ingredients

  • 1 x Somerset Saxon chicken
  • 1 x Somerset Saxon chicken
  • 1 x Somerset Saxon chicken
  • 500 g Charlotte potatoes (large new potatoes), parboiled in salt water and allowed to cool
  • 500 g Charlotte potatoes (large new potatoes), parboiled in salt water and allowed to cool
  • 500 g Charlotte potatoes (large new potatoes), parboiled in salt water and allowed to cool
  • 1 Garlic bulb
  • 1 Garlic bulb
  • 1 Garlic bulb
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 10 g Herbes de Provence
  • 10 g Herbes de Provence
  • 10 g Herbes de Provence
  • 300 g Good quality olive oil
  • 300 g Good quality olive oil
  • 300 g Good quality olive oil
  • 1 large tbsp Dijon mustard
  • 1 large tbsp Dijon mustard
  • 1 large tbsp Dijon mustard
  • 3 tbsp Chardonnay vinegar
  • 3 tbsp Chardonnay vinegar
  • 3 tbsp Chardonnay vinegar
  • Maldon salt
  • Maldon salt
  • Maldon salt
  • Black pepper
  • Black pepper
  • Black pepper
  • 1 Washed butterhead lettuce
  • 1 Washed butterhead lettuce
  • 1 Washed butterhead lettuce

Equipment

Large roasting trayKnifeSpoonWhiskCutting boardPlateBoxOven

Tips

  • Parboil potatoes to allow them to be crushed slightly and absorb more flavor.
  • Use a generous amount of olive oil for roasting.
  • Baste the chicken continuously with the juices to create golden skin.
  • Squeeze roasted garlic and lemon into the tray with roasting juices for the dressing.
  • The dressing should be 'dirty' and coat the chicken and lettuce well for maximum flavor.
  • Sweating the chicken in a box post-carving enhances its flavor.