Two Roast Chickens With Scalloped Potatoes | Mary Berry

Ingredients

• 2 oven-ready whole chickens (about 1.75kg/3lb 14oz each)
• 8 fresh bay leaves
• Small bunch of sage leaves
• 1 large lemon, halved
• 55g (2oz) butter, softened
• 1 tbsp paprika
• 1 large bulb garlic, halved horizontally
• 150ml (1/4 pint) white wine
• 300ml (1/2 pint) chicken stock
• 55g (2oz) plain flour
• A little gravy browning (optional)
• Scalloped Potatoes
• 1.2kg (2lb 12oz) peeled potatoes, very thinly sliced into discs
• 1 onion, thinly sliced
• 55g (2oz) butter, cut into cubes, plus extra for greasing
• 600ml (1 pint) chicken stock