Belfast Telegraph

Thursday 27 November 2014

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

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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