Crispy Skin Roast Chicken with Thyme Jus & Truffle Mashed Potatoes | Lilydale Free Range

Ingredients

• 1 Lilydale Whole ChickenÂ
• 200g butterÂ
• 1 lemon
• 1 bulb fennel, quartered
• 6 cloves garlic, smashed
• 12 sprigs fresh thyme
• 12 sprigs rosemary
• 2 cups dry white wine (like Sauvignon Blanc)
• Salt and freshly cracked black pepper
• 6-8 sebago potatoes
• 2 tbsp truffle butter, heated (or regular butter + truffle oil)Â
• 1 cup chicken stockÂ
• 1/2 cup dry white wineÂ
• 1 tbsp butter
• 2 sprigs fresh thyme
• Chives, finely choppedÂ