Roasted Chicken with Potatoes and Lettuce

Name: Roasted Chicken with Potatoes and Lettuce
Total time: 90 min
Cuisine: British
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

1h 30m

Serves 1

instagram.com

Roasted Chicken with Potatoes and Lettuce

instagram.com

1h 30m

Serves 1

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.

Roasted Chicken with Potatoes and Lettuce

1h 30m

Serves 1

instagram.com

Roasted Chicken with Potatoes and Lettuce

instagram.com

1h 30m

Serves 1

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.