Recipe

Pot Roast Herby Chicken With Melting Garlic Potatoes Recipe

Add Step-by-Step Photos	Sitbynellie / All my dishes 5 months, 4 weeks ago I've tried out another of Alastair Hendy's good solid honest to goodness recipes - it's a really juicy herby garlicky chicken treat. All you'd need would be a veg on the side and you're away. This one is also from the book 'homecook'. I have noted an... More Prep:30m Cook:95m Servings:4	Sitbynellie
	chicken herbs filling satisfying poultry

Does this look good? Yeah! / Nope

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reviews

valinkenmo

goblue434

lor

binky67

pleclare

quaziefly

morninlite

mbeards2

Ingredients

1 whole chicken, weighing about 4lb.

Salt and pepper

1 oz. butter

2 tablespoons olive oil

2kg (just under 4 -1/2 lbs) potatoes, peeled and sliced 5mm (about 1/5 inch) thick (*see note below)

1 bulb garlic, separated into cloves (*see note below)

A good heap of mixed fresh herbs, chopped, such as thyme, rosemary, savory, sage, parsley etc.

150ml (slightly more than 1/4 pint) chicken stock

3 more tablespoons olive oil (*see note below)

More butter

Directions

Preheat the oven to Gas 5/190C/375F).

Wash and dry the chicken, inside and out.

Sprinkle inside and out with salt and pepper.

Smear the bird all over with the butter.

Heat the olive oil in a wide, heavy casserole.

On a low heat, carefully brown the bird all over. Turn the bird around using two spatulas but try not to tear the skin. (I started off holding the bird by the legs) This should take about 15 minutes.

Remove the bird from the heat.

Layer the potatoes in the bottom of the casserole. (*actually I only used half this amount of potatoes as it was just for Tom and me).

Layer them with the cloves of garlic (*actually I used 2 bulbs) and some of the mixed fresh herbs, and some salt & pepper.

Pour on the chicken stock and the other 3 tablespoons olive oil (*actually I only used 1 tbsp. as I only used half the amount of potatoes).

Put the chicken on top of the potatoes, breast side up.

Smother with more herbs and rub on another schmeer of butter.

Put the lid on the casserole and put in the oven for 1 hour.

Take out the casserole, turn the heat up to Gas 7/220C/425F, take the lid off and put it back in to open-roast for another 20 minutes.

NB: Test the chicken for doneness: with a knife, prise open the gap between leg and body and peer down into the hip joint. If there is any bloody pink there, it needs a little longer.

Take the chicken out and let it rest, keeping it warm, covered in foil.

Turn the oven up to Gas 8/230C/450F.

Put the casserole back in the oven to finish off the potatoes - about 15 minutes.

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Comments

goblue434 5 months, 4 weeks ago said:
I Like This, Sounds Really Tasty!

valinkenmore 5 months, 3 weeks ago said:
Drool, dribble, drool some more! Oh what a wonderful recipe. I can't wait to try this one. A very, very high 5 to you and have a wonderful day across the pond!

sitbynellie 5 months, 3 weeks ago said:
Why Val, thank you so much for your comment and rating on the Pot Roast Chicken recipe. It's so nice to hear from you!

It's a beautiful day here in Sunny Glasgow - so far June has lived up to its nickname of 'Flaming June'.

The same back at ya!

Love Susan

pleclare 5 months, 3 weeks ago said:
This recipe is to die for. I can taste it now.

Wonderful!!

mommyluvs2cook 3 months, 3 weeks ago said:
Yum...this was delicious! I did decrease the cook time a bit and it turned out moist and juicy! This is a great way to get rid of some herbs as well! Thanks Sitbynellie!

sitbynellie 3 months, 3 weeks ago said:
You are so welcome! It is definitely a 'goodie'. I am so glad you enjoyed it! Your photo is beautiful! Thanks!

Sitbynellie
(you can call me susan!)

lor 2 months, 1 week ago said:
The picture and recipe are calling me ;)
This recipe is going to be a favourite for sure.
HIGH 5++++

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