Roast Chicken With Parmesan and Thyme Dauphinoise Potatoes
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
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Ingredients
- 20g Thyme Leaves, picked
- 4 Garlic Cloves, unpeeled and bashed once with the side of a knife
- 1 Chicken, about 1.5kg to serve 4
- 30g Parmesan, finely grated
- 300ml Double Cream
- 3 Bay Leaves
- 200g Cooked Kale, or cabbage to serve
- 1.2kg Maris Piper Or King Edward Potatoes, peeled and very finely sliced
- 25g Butter, at room temperature
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