Roast Chicken With Parmesan and Thyme Dauphinoise Potatoes
Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It's sure to impress for Sunday lunch.
Method
Based on 4 servings, adjust as needed.
Step 1
Peel and thinly slice the potatoes. Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you’ve used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
Step 2
Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don’t have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it’s cooked through. To check, pierce the thigh with a skewer – the juices should run clear.
Step 3
When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.
- Ingredients
- Based on 4 servings
-
1.2kg Maris Piper Or King Edward Potatoes, peeled and very finely sliced 1x Sainsbury's Maris Piper Potatoes 2kg -
25g Butter, at room temperature 1x Sainsbury's British Butter, Salted 250g -
200g Cooked Kale, or cabbage to serve 1x Sainsbury's Kale 200g -
300ml Double Cream 1x Sainsbury's Double Cream 300ml -
3 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
30g Parmesan, finely grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
20g Thyme Leaves, picked 1x Sainsbury's Bunched Thyme 20g -
1 Chicken, about 1.5kg to serve 4 1x Sainsbury's British Fresh Medium Whole Chicken 1.6kg -
4 Garlic Cloves, unpeeled and bashed once with the side of a knife 1x Sainsbury's Garlic