French
Poulet rôti et pommes de terre
Roast chicken with potatoes
The Sunday chicken: a whole bird roasted with butter, garlic and thyme, with potatoes cooked in the same tin in its juices and a green salad.
- Serves 5
- Prep 15 min
- Cook 1 h 25 min
- Total 1 h 40 min
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Ingredients
11 items · serves 5- 1 free-range chicken (about 1.6 kg)
- 1.2 kg small firm potatoes, halved
- 40 g soft butter
- 1 head garlic, cloves separated, unpeeled
- A few sprigs of thyme (or 1 tsp dried)
- 5 tbsp sunflower oil
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 lettuce
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
Contains: milk, mustard, chicken · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1Take the chicken out of the fridge 30 minutes ahead. Heat the oven to 210 C (190 C fan).
- 2Rub the chicken with the butter, season inside and out and put a few garlic cloves and the thyme inside.
- 3Put the chicken in a large roasting tin, surround it with the potatoes and the rest of the garlic, and toss them with 2 tablespoons of the oil and some salt.
- 4Roast for 1 hour 15 minutes to 1 hour 25 minutes, basting the chicken and turning the potatoes two or three times, until the juices run clear at the thigh.
- 5Rest the chicken for 10 minutes. Whisk the mustard, vinegar, the remaining oil and a pinch of salt and toss with the lettuce.
- 6Carve the chicken, spoon over the tin juices and serve with the potatoes and salad.