Landaise Chicken & Lyonnaise-Style potatoes
Inspired by The Wolesley
Per Serving %GDA
KCAL 453
Prep Time:
15 mins
Cook Time:
105 mins
Serves:
4
Oven Temperature:
200
Ingredients
- 1.5-2 kg whole corn fed chicken
- 1 lemon, halved
- 2 cloves garlic
- 600g potatoes, cut into ½ cm slices
- 1 onion, sliced
- 3 tbsp olive oil
- 1 tbsp chopped parsley
Method
- Preheat the oven to 200oC, gas mark 6.
- Place the chicken in a roasting tin and season. Place the lemon halves inside the chicken and rub the garlic over the chicken skin before adding to the lemon. Roast for 1¾ hours (45 minutes per kg plus 20 minutes) and allow to stand for 10-15 minutes before carving.
- Toss the potatoes and onion in a large plastic bag with the oil then spread out onto a large baking tray. Roast for 45 minutes in the top part of the oven. Sprinkle over the parsley, add a pinch of sea salt and serve with the roast chicken.
- Top cheat! Mix together any leftover chicken with cooked salad potatoes, rocket leaves and cherry tomatoes and drizzle over your favourite dressing for deliciously simple supper.
- Potato Tip: For best results use a waxy potato like Charlotte.
| For classic Lyonnaise potatoes, boil the whole potatoes for 10 minutes, then run under cold water to cool, drain and then cut the potatoes into ½ cm slices. Meanwhile heat 1 tbsp oil in a large frying pan and fry the onions for 5-6 minutes until golden.
In a separate frying pan, heat 2tbsp oil and fry the potatoes for 8-10 minutes in batches, turning once until golden. Mix together the potatoes, onion and parsley, add a pinch of sea salt and serve with the roast chicken. |
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