This is one of my all time favourite recipes. Something amazing happens when you combine chicken, potatoes, butter and garlic. Serves 4:
- 1.5kg of ‘old’ potatoes
- 1 free range chicken (jointed – the remaining carcass being used to make stock)
- 3 tbsp olive oil
- 20g butter
- Crushed garlic (about 8 cloves)
- Freshly ground black pepper
- Lemon juice
- Chopped parsley
Set the oven at around 180°C.
Wash (but don’t peel) the potatoes. Cut them into wedges (six from each potato). Put the wedges into a saucepan. Cover with cold water and bring to the boil. Drain and return the wedges to the pan and leave (for about 5 minutes) over a low heat to dry out a little (shaking occasionally).
Put the olive oil in a roasting tin or large oven proof dish. Tip in the potato wedges and toss them in the oil and sprinkle half of the garlic on them. Place in the oven for about 30 minutes. Remove from the oven, toss the potatoes again and arrange the chicken joints on top (generously dabbing them with butter, sprinkling with the rest of the garlic and putting back in the oven).
The chicken should cook in between 50 to 60 minutes (turning over halfway). But always check to make sure it’s thoroughly cooked.
Finish by seasoning with black pepper, lemon juice and chopped parsley. Serve.