Roast chicken with parmesan & thyme dauphinoise potatoes - Good Food Middle East

Name: Roast chicken with parmesan & thyme dauphinoise potatoes - Good Food Middle East
Ingredients: 25g butter, at room temperature; 1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced – for the best results, use a mandoline or the slicing blade of a food processor; 15g parmesan, finely grated; small bunch of thyme, leaves picked and stalks reserved for the chicken; 300ml double cream; 1 chicken (about 1.5kg); 3 unpeeled garlic cloves, bashed once with the side of a knife; 3 bay leaves; cooked cabbage or kale, to serve (optional)

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Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It’s sure to impress for Sunday lunch

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Ingredients

25g butter, at room temperature
1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced – for the best results, use a mandoline or the slicing blade of a food processor
15g parmesan, finely grated
small bunch of thyme, leaves picked and stalks reserved for the chicken
300ml double cream
1 chicken (about 1.5kg)
3 unpeeled garlic cloves, bashed once with the side of a knife
3 bay leaves
cooked cabbage or kale, to serve (optional)