Roast Chicken with Crispy Potatoes | RICARDO

Ingredients

• 2 tbsp (30 ml) mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 ½ tsp salt
• 1 garlic clove, finely grated
• 1 grain-fed chicken, 5 ½ lb (2.5 kg)
• 9 Yukon Gold potatoes, unpeeled, scrubbed clean
• ¼ cup (60 ml) olive oil
• 2 shallots, thinly sliced
• 2 tbsp (30 ml) reserved chicken fat or butter
• 1 tbsp unbleached all-purpose flour
• ½ cup (125 ml) red wine
• 1 ½ cups (375 ml) chicken broth
• 1 tsp black peppercorns, crushed