EquipmentOvenproof pan, approximately 24cm wide × 9cm deep, or an ovenproof dish large enough for the potato layers and chicken with room for the juices; meat thermometer.
Ingredients
0 of 9 ready
Method
- Heat the oven to 180°C fan (convection). Thinly slice the potatoes. Halve the onions and slice them thinly.
- Arrange a layer of potatoes in an ovenproof dish, followed by onions and a scattering of thyme leaves. Repeat the layers until the dish is about three-quarters full, finishing with potatoes. Pour over the chicken stock. Leave enough room for the chicken and its juices.
- Pat the chicken skin dry and season with a little salt. Sit it breast-side up on top of the potatoes and dot the skin with a few small knobs of butter.
- Roast uncovered for approximately 1 hour 45 minutes. Check with a meat thermometer in the thickest part of the thigh, avoiding the bone: this recipe was cooked to about 82°C internally. Check the breast is cooked through too. Cooking time will vary with the bird and oven. If the skin becomes too dark, cover it loosely with foil. If the potatoes are drying out, add a small splash of hot water around the edge.
- Lift the chicken carefully onto a warm platter and leave it to rest, loosely covered with foil. Return the potatoes to the oven at the same temperature for about 20 minutes, until golden brown on top and tender all the way through.
- Carve the chicken and spoon over its resting juices. Serve with the boulangère potatoes, green vegetables and a large dollop of mustard.
