Directions
- 1Preheat the oven to 220 degrees Celsius.
- 2Remove wing tips from the chicken.
- 3Slightly crush the new potatoes in the palm of your hand to just break the skin.
- 4Place the chicken in a large roasting tray, surrounded by the crushed potatoes.
- 5Add halved garlic bulb and lemon wedges around the chicken and potatoes.
- 6Dress everything in a good amount of olive oil.
- 7Season with salt, pepper, and Herbes de Provence.
- 8Cook in the preheated oven at 220 degrees Celsius for 45 minutes.
- 9Allow the chicken to rest for 45 minutes in the same tray after cooking.
- 10Remove the potatoes, lemon, and garlic from the tray and reserve.
- 11Squeeze the roasted garlic into the tray with the remaining juices.
- 12Squeeze the juice from the roasted lemons into the tray.
- 13Add Dijon mustard to the tray.
- 14Add Chardonnay vinegar to the tray.
- 15Pour all the resting juice from the chicken into the tray.
- 16Emulsify together using a whisk, adding more olive oil if necessary, to create the dressing.
- 17Place the roasted chicken breast-side up on a cutting board.
- 18Pull 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.
- 19Separate drumsticks from thighs at the joint.
- 20Slice along each side of the breastbone, then cut downward to remove the breast halves.
- 21Cut each breast into three pieces.
- 22Dress the carved chicken pieces and potatoes in the vinaigrette.
- 23Remove the root of the washed butterhead lettuce by tearing it out.
- 24Dress the lettuce in the vinaigrette from the tray.
- 25Serve the chicken, potatoes, and dressed lettuce on a plate or in a box.
Ingredients
- 1 x Somerset Saxon chicken
- 500 g Charlotte potatoes (large new potatoes), parboiled in salt water and allowed to cool
- 1 Garlic bulb
- 1 Lemon
- 10 g Herbes de Provence
- 300 g Good quality olive oil
- 1 large tbsp Dijon mustard
- 3 tbsp Chardonnay vinegar
- Maldon salt
- Black pepper
- 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.
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