# Roasted Chicken with Potatoes and Lettuce

A delicious and simple roasted chicken dish with parboiled potatoes, garlic, lemon, and a flavorful dressing made from the roasting juices, Dijon mustard, and Chardonnay vinegar.

- Total time: 90 min
- Cuisine: British
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Large roasting tray
- Knife
- Spoon
- Whisk
- Cutting board
- Plate
- Box
- Oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DPUEm7sAkUj/?igsh=MW1yaXJwOHpzMTRuaQ==
- Recipe page: https://www.cliprecipe.com/recipe/b8971df0-aad5-4279-93b0-c1da1700dc14
- Extracted: 2025-12-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt