Roast Chicken & Crispy Potatoes – Bart Ingredients
Serve your roast end-of-summer style, with a buttery cider reduction, sweet cherry tomatoes, and a fresh salsa verde. This is one showstopping bird!
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Cooking tools:
- Roasting pan
- Carving knife
- Colander
- Slotted spoon
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Glass
- Mason jar
- Spoon
- Refrigerator
- Kitchen towel
Ingredients
- 1 medium free-range chicken
- 1 bay leaf
- Small handful of fresh thyme
- 1 lemon
- 450g cherry tomatoes
- 2 tsp oregano
- 1 head garlic
- 200ml Somerset cider
- 250 ml chicken stock
- 40g cubed, cold unsalted butter
- 750g baby potatoes
- Italian herbs
- 75g un-salted butter
- 1 clove garlic
- Bunch parsley
- 1⁄2 bunch basil
- Small handful mint
- 2 tbsp capers
- 2 sweet, pickled gherkins
- 1 tbsp Dijon mustard
- 4 anchovy fillets
- 3 tbsp red wine vinegar
- 8 tbsp extra virgin olive oil
- Olive oil
- Bart Sea Salt and Black Pepper
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