Pot roasted chicken with bay potatoes
Average rating:
This family roast couldn't be easier - or more impressive! Simply stud the potatoes with bay leaves, and pop them in with the chicken
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 1.6kg oven-ready chicken
- Olive oil
- 50g butter, melted
- 6 cloves peeled whole garlic
- 8 Roosters potatoes
- 16 bay leaves
- 600ml good chicken stock
- Salt and pepper
Method
- Preheat the oven to 200ºC/Gas Mark 6.
- Heat the olive oil in a frying pan and brown the chicken all over, then season with salt and pepper. Sit the chicken in a large roasting tin.
- With a small knife, cut each potato across its width in 5mm slices, stopping 1cm before the bottom so the slices are still joined at the base. Insert a couple of bay leaves into the slits.
- Place the potatoes around the chicken. Bring the stock to the boil and pour around the chicken. Cover with tin foil and place into oven to cook for 25 minutes.
- Remove the tin foil and brush the potatoes with melted butter, return to the oven and continue to cook for another 45 minutes, basting the potatoes regularly until they are glazed.
By Andrew Fairlie
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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