Taken from Table of Friends by Skye McAlpine, published by Bloomsbury.
- Heat the oven to 200oC/fan180/Gas 6. Finely slice the potatoes into rounds 3-5mm thick, using a mandolin if you have one. Arrange in a single layer over the bottom of a large roasting dish overlapping them. I do this in a round Tarte Tatin dish, but whatever you have to hand will do. Drizzle with 1 tbsp of the olive oil and season generously.
- Set the chicken in the dish, nestled over the potatoes. Prick the lemon all over with a fork and stuff it into the cavity along with half the rosemary. Drizzle the remaining oil over the chicken, then rub it into the skin with a very generous dash of salt. Lightly crush the garlic cloves (unpeeled) and scatter them over the potatoes, along with what is left of the rosemary.
- Now put the roasting dish in the oven and cook for 60-70 minutes, until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body). Allow to rest for 10 minutes before carving, serve with the potatoes.
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