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Bacon-wrapped chicken drumsticks and thighs with baby new potatoes, roasted with onions and herbs - a very delicious and simple dinner. My husband loves it.
451 people made this
- 6 chicken thighs
- 6 chicken drumsticks
- 12 rashers streaky bacon
- salt and black pepper to taste
- 1 onion, coarsely chopped
- 675g baby new potatoes
- Seasoning Mix
- 2 tablespoons dried chives
- 2 tablespoons dried basil
- 1 tablespoon garlic granules
- 1 tablespoon chilli spice blend
- 1 tablespoon ground black pepper
- 1 teaspoon salt, or to taste
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 200 C / Gas 6.
- Wrap each chicken piece in a rasher of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 20x30cm baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
- Combine the chives, basil, garlic granules, chilli blend and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
- Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!
Reviews & ratingsAverage global rating:(453)
Reviews in English (340)
Altered ingredient amounts.15 minutes before end of cooking I smeared a tablespoon of Acacia honey over the chicken pieces. The sweetness really complimented the flavour.-15 Mar 2010
really yummy - bit like a mini roast.-28 Apr 2010
Really delicious. The smell alone made everybody hungry before they had even eaten it.-15 Mar 2010
Jonathan Waxman’s Roast Chicken
Jonathan Waxman’s roast chicken–a staple at Barbuto–is deeply flavored, crisp-skinned, and adorned with a briny but fresh salsa verde. Dinner this good that’s simple too. Follow the chef’s advice and serve it with something that will soak up that extra salsa, too.
Adapted from Jonathan Waxman | The Barbuto Cookbook | Harry N. Abrams, 2020
The method is simple: Cut the chicken in half and remove the backbone. Next, cut off the wings so that only the little drumstick is attached. Next, carefully carve out the breastplate. The next step is to rub with olive oil, and then sprinkle with salt and fresh black pepper. We do not brine the birds as others are wont to do. Because the chicken has lost some weight in the butchering process, cooking time is vastly reduced to no more than half an hour.–Jonathan Waxman
CAN I HALVE A RECIPE FOR ROAST CHICKEN?
We’re not going to tell you that it’s crazy to not want leftover chicken—you’re your own boss. If you want to go smaller here, it is possible. The beauty of spatchcocking a chicken is that, essentially, you end up with 2 chicken halves. See where we’re going here? You can spatchcock your chicken and then cut through the breastbone as well, leaving you with 2 separate chicken halves. Freeze one half and cook the other. Cook it in exactly the same way as described here, being mindful that you’ll need less time. Whether you only make half a recipe of that herby, salty, salsa is totally up to you.
How do you make Bacon wrapped Chicken?
Preheat your oven to 220°C, gas mark 7.
Place the potatoes with the bashed garlic and olives into a medium baking dish and tuck in the lemon slices, season and roast in the pre-heated oven for 15-20 minutes until the potatoes are starting to colour.
Meanwhile, heat the stock and dot the butter reserved from the potatoes over the chicken breasts then wrap each one with 3 slices of the prosciutto.
Place the Bacon Wrapped Chicken into the baking dish, pour the stock over the potatoes and roast for a further 20 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat.
Cook the green beans according to the pack instructions. When the bacon wrapped chicken is cooked and the potatoes golden, squeeze the lemon wedge over it, season with freshly ground black pepper, then loosely cover and let the chicken rest for 5 minutes.
Serve the Bacon wrapped chicken with a dollop of mayonnaise and the cooked green beans, letting the mayonnaise melt into the juices on your plate. Enjoy!
Bacon Wrapped Roast Chicken with Potatoes Recipe
A quick one dish meal with lots of flavour and the best part. hardly a dirty dish in sight. you gotta love that.
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- 4 boneless, skinless chicken breasts
- 4 slices of bacon
- 500g cherry tomatoes(I like the grape tomatoes)
- 2 medium red peppers, cut into thick strips
- 250g baby potatoes, sliced thinly
- 2 cloves garlic, thinly sliced
- 1/4c olive oil
- 1/3c fresh flat leaf parsley
- 4 boneless, skinless chicken breasts shopping list
- 4 slices of baconshopping list
- 500g cherry tomatoes(I like the grape tomatoes) shopping list
- 2 medium red peppers, cut into thick strips shopping list
- 250g baby potatoes, sliced thinly shopping list
- 2 clovesgarlic, thinly sliced shopping list
- 1/4c olive oilshopping list
- 1/3c fresh flat leaf parsleyshopping list
How to make it
- Preheat oven to 240C.
- Wrap each chicken breast with a slice of bacon.
- Combine the tomatoes, peppers, potato, garlic, oil and salt and pepper in a large shallow baking dish mix well. Push the vegetables to the sides of the dish and place the chicken in the center of the dish turn to coat in oil.
- Bake, uncovered, about 25 mins. or until chicken is cooked, add parsley.
- Remove chicken from pan and slice thickly and serve with vegetables and pan juices.
- **This dish is not suitable to freeze.
People Who Like This Dish 6
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goodness gracious! Can't believe I missed this one! Sounda absolutely fabulous, and sounds like it's on my menu next week, too!!
goodness gracious! Can't believe I missed this one! Sounda absolutely fabulous, and sounds like it's on my menu next week, too!!
Reviews ( 15 )
Really easy with the benefit of being very good. Only change was I didn't have fresh oregano sprigs so I used Rosemary. And as suggested by another reviewer I brushed the chicken with duck fat for extra flavor. Next time, I'll broil the chicken at the end, just a little to brown it more.
Made this but subbed in thighs for legs, and browned both thighs and bacon (separately) before baking. Used my own rosemary sourdough boule for the bread. The flavors were about right, incl. the red pepper which lent a nice kick. But the dish was more than done at 35 min: potatoes were too soft, the red onions not particularly caramelized. The bread was tasty but the whole dish suffers from too many carbohydrates, in the opinion of my family!
This is spectacular! Easy and delicious. I have made it twice so far and will make it whenever I need a Winner Winner Chicken Dinner. Anyone who had trouble making this is not comfortable in the kitchen, it is that easy! I started keeping a Sourdough Boule in the freezer along with Chicken legs and thighs so I can make it whenever I need an impressive dish, mostly Sunday dinners. I did make it even more decadent by rubbing the chicken with reserved duck fat I had from a previous dinner. OMG did that kick it up a notch. Also, second time, used meaty salt pork cubes instead of the extremely thick cut bacon. did not have fresh oregano sprigs so used the dried herb, still great! Cubed the potatoes instead of wedges. Great leftovers too.
This recipe is OUTSTANDING! I have made it multiple times and it is always delightful. If you are cooking for one, it makes enough for a week of lunches, so it's like meal prepping without the effort. I have added Brussel Sprouts which worked well, and zucchini which did not work (it was too watery and kept the croutons from getting crunchy).
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This recipe is a bust. I am an experienced home cook and made it according to the recipe instructions. The bacon didn't render and was undercooked. The onions didn't carmelize. The potatoes were cooked, and the chicken was slightly overdone at 45 minutes. What I find so frustrating is that this is obviously one of those recipes that someone came up with - and was never sufficiently tested before it was published. It's not well thought-out - and not designed for home cooks. Super frustrating and annoying.
Definitely brown the chicken and bacon before roasting. I browned browned the bacon a bit and then browned the legs in the same pan and used the drippings to pour over the bread, onions, and potatoes before putting in the oven.
I'm Italian American. I love travel , great food and I cook a lot ! I love an easy chicken in the oven dish for a fall or cool evening! This met all of my requirements. SO EASY ! I did not have Sourdough, but had tons of good French bread in the freezer. I had prosciutto and some crisped bacon. so used both! I had small red potatoes not big potatoes.. they worked ! Red onion, chilis and EVOO ? Easy! My only edits.. I pre ' crisped ' the thighs in a skillet and finished in the oven. I love the texture of crispy skin , the crouton and then the soft of the potatoes and onion. This dish was perfect just with a nice red and a simple salad. For sure. I'll do this again. maybe for company during a foot ball game or on a holiday when I'm ready to sit down and enjoy the day.
- You need to count 3 Points per portion of this Roasted Potatoes with Smoked Bacon recipe if you’re on WW Green.
- You need to count 3 Points per portion of this Roasted Potatoes with Smoked Bacon recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Roasted Potatoes with Smoked Bacon recipe if you’re on WW Purple.
This recipe is so simple that you probably have all of the ingredients in your cupboards already!
- Total Time 1 hour 50 minutes
- Preparation Time 20 minutes
- Cooking Time 1 hour 30 minutes
- 500g potatoes
- 350g chicken (cooked), shredded
- 1 onion, finely chopped
- 100g mushrooms, chopped
- 200g bacon, chopped
- 1 garlic (clove), crushed
- 1 tsp herbs, mixed
- Preheat oven 180'C/Gas mark 4
- Meanwhile boil the potatoes until tender, drain and cut into thin slices
- Use half the potatoes to line a greased oven proof dish
- If using uncooked chicken, cook the chicken breasts
- Lightly fry the chopped onion, mushrooms and bacon - you can use low fat bacon to make it slightly healthier - add the finely chopped garlic
- Mix together with the cooked chicken and add a pinch of mixed herbs with a dash of black pepper for seasoning
- Spoon the mixture over the potato slices and top with another layer of potato slices
- Just before serving add a sprinkle of low fat cheese on the top and pop into the oven to melt
- Add the cheese sauce (see below for instructions)
- Pop in oven for about an hour and a half or until potato is cooked
- Melt the butter in a saucepan on a low heat
- Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste
- Slowly pour the milk in, stirring all the time
- Bring to the boil, stirring with a balloon whisk, until thickened
- Add the grated cheese to the mix and stir until melted
- Use black pepper for seasoning to taste
Try adding sliced tomatoes on the top for more vitamin value and extra colour
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Roast Chicken with Rosemary and Potatoes
- Quick Glance
- Quick Glance
- 30 M
- 2 H
- Serves 4
Ingredients US Metric
- 1 1/2 pounds (about 4) russet or Yukon gold potatoes, peeled if desired
- 4 tablespoons extra virgin olive oil
- 1 medium (about 4 pounds) chicken, preferably organic
- 1 lemon, halved or quartered
- A large bunch of rosemary
- 2 garlic cloves, unpeeled
- Sea salt flakes
- Freshly ground black pepper
Preheat the oven to 400°F (200°C).
Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.
Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.
Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.
Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what’s left of the rosemary.
Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.
Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.
Recipe Testers' Reviews
This recipe made a liar out of me. For years, I’ve been telling people that Ina’s lemon chicken with croutons is the best roast chicken recipe in the world. But I was wrong. Or maybe I was wrong. I feel like I need to make her recipe again to be sure. But this…THIS chicken. Oh. Em. Gee. I swoon.
It’s absolutely decadent. The potatoes, snug and layered beneath the crisp-skinned and golden chicken, almost take on a confit-like texture. They are so soft, so creamy, and balanced only by their crisp edges.
The only suggestion I have, and this is purely personal, is to layer the potatoes more tightly so there are more. Because we were fighting over them, and I don’t know if you’ve ever seen two old ladies fighting with forks, but it isn’t pretty.
I used gold potatoes because the skin is thinner and I didn’t want to mess with peeling them. (I’m lazy.) My chicken was 5 lbs and I cooked it for 75 minutes, which was perfect. I used my 12-inch all-clad pan.
Let’s face it, there’s nothing like a well-roasted chicken. The crisp, salty skin plus the juicy meat make for a satisfying and satisfyingly simple way to put dinner on the table. When you add fabulous potatoes to the mix cooked along with the chicken in a single pan, it’s time to put your feet up and simply wait until it’s done.
I used a 9-by-13-inch roasting pan and Yukon Gold potatoes. Admittedly the potatoes were small, so it seemed prudent to increase the number used to cover the pan bottom completely including a little overlap. Even with the pan covered, my tasters were all craving more of those potatoes, so next time I'll use a larger pan to accommodate that desire.
This is the BEST roast chicken I have ever made or tasted. (Sorry, Mom).
While I was carving the chicken, I naturally indulged in a few taste tests. Just sayin. I think test bites are mandatory. With the very first bite, I knew this was the ultimate baked chicken. And then I tasted the potatoes. Oh my. the potatoes were exactly as described. They were crisp on the edges while the potatoes under the chicken were soft and flavor infused. How could a recipe so simple turn out so incredibly perfect and delightful? All I can say is, it did. Less is more.
My mom made the best roast chicken ever. or so I thought. I could never emulate her roast chicken and, as with many of her recipes, they weren't written down, you had to watch while she made them. Sadly, my mom isn't here any longer to cook with me, but she would have loved this chicken recipe and it would have been her new “go to” roast chicken recipe.
One-pan meals are always on my menu plans, so I quickly jumped on this chicken and potato dish to try. It had all the wonderful flavors of a Greek dish with chicken, lemon, potatoes, garlic, good olive oil, and rosemary.
As it was suggested that you can use whatever pan you like, I chose to prepare this dish in my heavy 10 1/2-inch Titanium skillet. Since there are only the two of us, I used 2 large russet potatoes which I thinly sliced with my mandoline.
Everything went together simply and quickly, with most of that time dedicated to being very careful with the mandoline! After layering the potatoes around the skillet, drizzling with the oil, and seasoning the potatoes, I put the chicken on top of the potatoes, oiled and seasoned that along with scattering the remaining rosemary and smashed garlic cloves around the pan. Then into the oven it went for the initial 60 minutes, and we went out to the porch to enjoy the nice summer evening with a glass (or two) of wine. This is why I really love one-pan meals.
At the 60-minute mark, the chicken was not yet done, so I added another 15 minutes to the timer. At 75 minutes, the chicken tested done in the thickest part of the thigh, so I pulled it out and let it sit for 10 minutes while I finished the steamed fresh green beans with thyme and butter to accompany the dish. I’ll try it that way again soon, because the flavor of this dish was so good!
The potatoes were cooked perfectly as they roasted in the super flavorful juices of the lemon, garlic, chicken, and rosemary. The potatoes around the edge of the pan were nice and crisp, and the potatoes under the chicken were very creamy. Even with just the 2 potatoes I used, it made a ton and could easily have served 4 people, but we went back for seconds! The chicken was very moist and richly flavored with the lemon and rosemary. This dish was a WIN for us and has now been included on our list of one-pan favorites!
A roasted chicken is one of the first things a new cook should master. It's simultaneously simple and impressive, boosting confidence while filling your belly. This recipe is dead easy and eminently appealing, with ingredients that most home cooks will have on hand.
I used 4 potatoes that weighed 735 grams in total and a 1.8 kg chicken. The chicken was a little heavier than I would have liked but it was what I had on hand. I don't feel that it made much of a difference, except to say that I was able to fit 2 medium lemons (snugly) inside.
I used a fairly large, round roasting dish that fit the chicken without crowding the ingredients. The potatoes were overlapped but not mounded up and they roasted in exactly the way the author suggested—some were soft and others were crisp.
The chicken came out burnished and crisp with lovely chicken fat roasted potatoes.
When I roast a chicken, I prefer to season the outside of the chicken more than this recipe suggests. I feel that relying on the ingredients stuffed inside to flavor the meat leads to a fairly bland bird. I did find that with this recipe as well, which is the only drawback I can see. The smell of the chicken is incredible but it tasted like, well. just immaculately roasted chicken. However, if you want a little boost, this’s easily cured by squeezing those gorgeous, roasted lemons on the bird as you're eating it.
I'm a big fan of roast chicken but I never think of it as something that’s easy to prepare well.
The recipe was easy and straightforward. I made the dish in the bottom of a shallow round Le Creuset roaster which measured 13 inches across. I used Yukon Gold potatoes cut on a mandoline and had 1 and 1/2 pounds of potatoes. The potatoes absolutely needed to overlap. In fact, they were actually 5 deep at some points because there were so many slices. As they cooked, there were delicious crunchy ones and juicy chicken fat laden ones—something for everyone.
The pricked lemon gave a wonderful lemon flavor and its juices added to the goodness of the dish. I loved the garlic on the potatoes combined with the rosemary.
This recipe did give me a bit of trouble getting that golden color to the chicken while making sure it was done perfectly. My issue was timing. At an hour and 10 minutes I felt like my chicken was cooked enough but it actually looked embarrassingly anemic. I stuck it under the broiler to brown it some more but then the potatoes started to burn. So I removed it from the pan and put it on a sheet pan under the broiler.
The taste was great and I think it would easily serve 4. For me this would be a perfect dish if the timing or temperature was adjusted.
Great basic roast chicken with some delicious rosemary, garlic, and olive oil potatoes perfect for a Sunday dinner or company meal.
I chose yellow potatoes (Yukon gold) for this dish as that's what was easily accessible. I didn’t peel them but probably would next time. The peels ended up very stringy in the finished dish as the potatoes broke apart during the long cooking. Next time, I’ll likely use Russets as that’s what I usually have on hand and will peel them before slicing. I think I would also slice them a bit thicker if my chicken is larger as the long cooking time breaks them down too much when they are that thin but with a smaller bird, 1/8 inch is probably just right. I also will oil the bottom of the casserole dish next time. The amount of potatoes was perfect for the 6 servings we got out of our chicken.
I would strongly consider turning on the broiler for a few minutes next time to crisp up the skin as we like a nice brown, crisp skin on roast chicken and this just didn't have it. I also will make sure to raise the oven rack so that the chicken is closer to the top element as I had the rack in the middle of the oven this time.
All in all this was a very tasty roast chicken and very easy to prepare even if long cooking. Not a quick weeknight meal but definitely one I'll keep on hand for weekend and Sunday suppers.
The result of this recipe was delicious. As suggested, the potatoes ranged from soft to crispy. Due to the extended cooking time, some were too dark but most were excellent.
I used sweet potatoes, as a family member doesn’t eat nightshade, and a mandoline with a preset slicing thickness of 3 mm. I used a Le Creuset oval baking dish and the potatoes were overlapped and in 2 layers.
I used a thermometer inserted into the chicken thigh with the alarm set to 162°F to make sure I cooked the chicken to the right level of doneness. This took about 1 1/2 hours.
Simple and succulent with the wonderful flavor of lemon and rosemary. The dish was lovely and the timings were accurate.
I used a rectangular roasting dish. I shingled the potatoes and only had 1 layer. My family wanted more veggies so I added 6 carrots sliced lengthwise halfway through the cooking and served the dish with peas on the side. It’s aroma was so lovely I forgot to take a picture of the cooked chicken. Could not wait.
Not much else to say as it was a straightforward recipe with minimal prep time, little washing up, and, at the end, succulent chicken with a great flavor.
Outstanding. A fairly simple recipe, it doesn’t consume a lot of time or ingredients but results in a very juicy, flavorful chicken dish with a potato side that my wife is still raving about.
Timings were pretty much spot on. The servings were also spot on at 4.
This is a nice variation on a roasted chicken. I like a recipe that does two things at once and here you are cooking the chicken and the potatoes in the same dish. The recipe is very easy to pull together and I liked that you can prepare it ahead.
The chicken was very tasty, as were the potatoes. I served this with a Caesar salad.
I love everything about this recipe. First, it’s easy and delicious. The chicken is super moist with a crisp skin and has light flavors of lemon and rosemary. The potatoes are amazing. The crisp ones are so good and crunchy and the ones under the chicken are almost creamy with the juices from the chicken. The potatoes have a nice flavor from the rosemary. And I love the little pieces of crunchy garlic, too.
I used a 12-by-15-inch roasting pan. I overlapped the edges of the potatoes. I don’t have a mandoline but my sharp knife worked fine.
I left the chicken and potatoes in the oven for 70 minutes and the chicken and potatoes were perfect. Two of us had this for lunch and we will be having the rest for dinner.
This is an excellent roast chicken dish. The mythic spell of love is, however, cast over the potatoes in this combination. My taste tester husband and I simply could not get enough of them. Slow roasted in the chicken drippings, some nestled under the chicken, producing both tender and crisp offerings. Do make sure to serve up both for yourself as the recipe suggests. The chicken was fantastic as well, with the hint of lemon shining through.
We roast a small chicken a few times a month, generally spatchcocked with lots of seasonings. This recipe was simple and, as I’ve never roasted a chicken on a bed of potato slices, I figured why not, let’s give it a try. The seasoning seemed reasonable as well, lemon and rosemary is a nice combination. This is pretty easy to prep. Just need to take care using the mandoline not to cut oneself.
Now, a sign of a good meal is how it tastes. However, this time, its aroma is a good sign as well. Our cat Tommy just loves chicken. Normally, he doesn’t bother us during our meal, however tonight, as soon as I opened the oven door, he jumped up onto the counter and started to tell me how much he wanted some! He was also relentless as I tried to serve our meals, so he was banished while we ate our dinner in peace.
We had to agree with Tommy’s assessment of the chicken. There was a hint of lemon and rosemary was in each juicy bite of the chicken. The potatoes around the chicken were nice and crisp, while those under the bird were tender.
Most of the chicken skin was crisp, but could be improved by heating up the oven to 450°F to give the bird a high blast of heat to better crisp the chicken, then drop it down to 400°F after about 5 to 10 minutes.
Oh, and Tommy did get his turn later. As I removed the chicken off the carcass for another meal, I made sure to cut up all the little bits too small for us for him, so he had a nice treat, plus more for tomorrow!
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I have two russets and two sweet potatoes on my counter. I’d love to use them up – do you think the sweet potatoes would hold up in this recipe?
Yes JJJ, I think they’d be fine, and might lend some slightly different flavors to the dish. If you try it, do let us know how it turns out.
For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid.
Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed.
Preheat the oven to 200C/180C Fan/Gas 6.
Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes.
Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked.
Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm.
Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest.
Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove.
Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown.
Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs.
Roast for 20 minutes per lb (450 g) plus approx 10-20 minutes extra until juices run clear when the bird is pierced in the thigh with a skewer.
Whole roast chicken, potato and bacon rosti and glazed vegetables
To prepare the poussin, take off the legs, cut off the carcass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone.
Take the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing).
Leave in the fridge until ready to fill with the mushroom farce.
For the mushroom farce, finely chop the mushrooms, shallots, pancetta and garlic.
Fry the pancetta until the fat starts to run out on the bacon. Add the butter, garlic and shallots, cook for a few minutes and then add the mushrooms and thyme.
Cook the mushrooms until they are soft, add the breadcrumbs and season.
When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry.
Re-shape the legs then wrap in pancetta and secure with cocktail sticks.
For the herb butter, blend all the ingredients together in a blender until you have a brilliant green colour.
Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil.
Roast the legs and breast in a moderate oven (200C/400F/Gas 6) for 20 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the oven and set aside to rest.
For the rösti, peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper.
In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to give colour.
For the vegetable garnish, make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side.
Scrub clean all the vegetables, blanch and re-fresh in iced water.
Top and tail the beans, blanch and re-fresh in iced water.
Any green vegetables should be put into boiling water and then cooked. Other vegetables can be put into cold water and then brought to the boil.
To serve, warm the chicken in the oven, eat up the vegetables in a little melted butter and warm through the rosti. Arrange neatly on the plate and garnish with watercress.