Roast chicken and new potato purée

Roast chicken and new potato puree

The idea here was to make a really simple plate of food.

1.3kg free range chicken
6 cloves garlic, unpeeled
Generous sprigs of thyme
1 glass dry white wine
Scant juice 1/2 lemon
Olive oil
Butter
Salt and pepper

Bring the bird up to room temperature in advance.  I didn't untruss it but I did wash it, dry it and cut off excess fat with scissors.

Place the bird in the tray you are going to roast it in.  Pour on some olive oil then season well with salt and corsely ground pepper.  Use your hands to roll it in the tray and smother around the seasoning.

Roast for 15 minutes at 200C.  Remove, add a knob of butter to the tray.  When it's melted baste the bird with the mixture of fats simply with a spoon, spoon some fat into the bird's cavity, then spoon off excess fat from the tray.  Add the wine to the tray then throw in the garlic cloves and thyme, possibly tucking it under the chicken a little.

Roast for a further 30 minutes at 175C, basting half way again and possibly turning the tray around in the oven to ensure even browning of the skin.  Turn the heat down to 160C for a final 15 minutes and check for done-ness by prodding the thigh with a skewer or carving fork, to feel if it's tender and see if the juices run clear.

Remove the bird to a plate to rest for ten minutes.  You don't need to cover it with foil and you don't want the steam to gather on the skin really either.

Tilt the tray and spoon off all but around 2 tablespoons of the fat.  You can use this in dressing the salad if you are serving one beforehand (google Daniel Rose I thank him for that tip!).  Add the lemon juice and extra salt and pepper to the tray then place over a hob to simmer briefly and scrape together the juices.  This actually doesn't take long at all so you might as well do it at the last minute when the chicken is carved.  Or you can always add a tablespoon of water if it's over-reduced.  If serving the gravy in an open jug it's nice to use a spoon to help serve out semi-mixed fat and juices.

I served with a new potato puree which didn't quite work I think because I didn't scrape them well enough! But the recipe is available here:

http://www.independent.co.uk/life-style/spuds-you-like-1092310.html