Belfast Telegraph

Saturday 29 August 2015

Recipe: Whole roast lissara farm free-range chicken with boulangere potatoes

Published 06/07/2012

Why not help celebrate our homegrown produce with these Comber potato recipes from Balloo House chef Danny Millar

What you'll need

For the roast chicken

1kg free range chicken

5 sprigs thyme

40g butter

For the boulangere potatoes

800g Comber potatoes

4 onions peeled, sliced thinly

Salt and freshly ground black pepper

450ml chicken stock

Preheat the oven to 180°C/gas 4/350°F.

For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken.

To make the boulangere potatoes, mix the potato and onion slices together in a bowl and season to taste with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.

Transfer the dish to a rack in the lowest part of the oven. Place the chicken directly onto the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1 and half to 2 hours, or until the potatoes are tender and golden brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, remove from the oven and set aside to rest for 5 minutes.

To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangere potatoes alongside.

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