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
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.