Classic French Roast Chicken with Stove-top Parmentier Potatoes

Roast Chicken

• 1 whole chicken (1.5–1.8kg)
• 120g  butter, softened
• 2 tbsp olive oil
• 6 garlic cloves, lightly crushed
• 2 shallots or 1 onion, halved
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 1 lemon, halved
• Sea salt and freshly ground black pepper

Parmentier Potatoes

• 1kg potatoes, peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 100g butter
• 2 garlic cloves, finely chopped
• 2 tbsp chopped parsley
• 1 tsp thyme leaves
• Sea salt and black pepper

Preheat oven to 200°C.

Loosen the skin around the breast and thighs, and spread softened butter underneath. Season lightly.

Rub the outside  with olive oil, salt and pepper.

Fill the cavity with lemon, garlic, herbs and one halved shallot/onion.

Place the remaining shallots around chicken in a Le Creuset Oval Casserole.

Roast for 1 hour 15–20 minutes until cooked through and the juices run clear. Or the core temperature reaches 75•C.

Rest 15 for minutes.

Boil potatoes for  8 minutes in salted water then allow to drain well.

Heat oil and butter in a Le Creuset Frying Pan or Shallow Casserole.

Cook potatoes 15–20 minutes until golden., adding a dash of water if necessary.

Stir through garlic, thyme and parsley for the final 2 minutes.

Season with sea salt

Carve the chicken & Serve with the potatoes, roasted shallots and pan juices spooned over.