In France, particularly in Provence, they craftily put sliced potatoes underneath a roasting chicken, which produces an unforgettable type of pommes boulangère. Sometimes they season it just with salt and pepper, sometimes they add spices, onions, garlic and red peppers. Whichever way, this is simply chicken, slow-roasted with the vegetables underneath.
1 clove garlic, bashed
1 free-range chicken (about 1.7kg)
600g potatoes, cut into 2cm thick slices
2 tbsp olive oil
2 tsp paprika
good pinch cayenne
1 tsp salt
1/2 tsp dried thyme
40g butter, softened
1. Preheat the oven to 150C/130C fan. Put the lemon half and the garlic in the cavity of the chicken, then tie the legs together with cooking string.
2. Mix the spices and seasonings for the rub together and blend them with the butter.
3. Smother the seasoned butter all over the chicken.
4. Place the chicken on a bed of potatoes in a roasting tin and surround it with the remaining potatoes. Drizzle the olive oil over the potatoes then roast for 2-2 . hours. Baste the chicken and the potatoes a few times during the cooking time.
4. Serve up immediately with the pan juices spooned all over, too.
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