Pot roasted chicken with bay studded rooster potatoes

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Pot roasted chicken with bay studded rooster potatoes

Servings:	Serves 4
Calories per serving:	1297
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Make the slices really thin 4/5 They crisp up nicely the thinner thay are Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.6Kg Oven ready chicken
• olive oil
• 50g Butter, melted
• 6 Cloves peeled whole Garlic
• 8 Whole baby rooster potatoes
• 16 bay leaves
• 600ml Good chicken stock
• Salt & pepper

Mise en place

• Preheat oven to 200°C / Gas Mark 6.

Method

1. Heat olive oil in a frying pan and brown the chicken all over, then season with salt & pepper.
2. Sit the chicken in a large roasting tin.
3. With a small knife cut each potato across its width in 5mm slices, stopping 1cm before the bottom so as the slices are still joined at the base.
4. Insert a few bay leaves into the slits.
5. Place the potatoes around the chicken.
6. Bring the stock to the boil and pour around the chicken. Cover with tin foil and place into oven, cook for 25 minutes.
7. Remove the tin foil and brush the potatoes with melted butter, return to the oven and continue to cook for another 45 minutes, basting the potatoes regularly until they are glazed.

See also

• A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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