Pot roasted chicken with bay studded potatoes
You will need
1.6kg oven-ready chicken
salt and pepper
8 whole baby Rooster potatoes
16 bay leaves
600ml good chicken stock
50g melted butte
Pre-heat oven to 200ºC/400ºF/Gas Mark 6.
Heat olive oil in a frying pan and brown the chicken all over. Then season with salt and pepper.
Sit the chicken in a large roasting tin. With a small knife, cut each potato across its width in 5mm slices, stopping 1cm before the bottom so that the slices are still joined at the base.
Insert a few bay leaves into the slits and then place the potatoes around the chicken.
Bring the stock to a boil and pour around the chicken. Cover with tin foil and place into oven. Cook for 25 minutes.
Remove the tin foil and brush the potatoes with melted butter. Then return to the oven and continue to cook for another 45 minutes, basting the potatoes regularly until they are glazed.
For more recipes please visit www.albert-bartlett.co.uk/recipes
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