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
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.