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Roast chicken with parmesan thyme dauphinoise potatoes
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 25g butter, at room temperature
- 1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced – for the best results, use a mandoline or the slicing blade of a food processor
- 15g parmesan, finely grated
- small bunch of thyme, leaves picked and stalks reserved for the chicken
- 300ml double cream
- 1 chicken (about 1.5kg)
- 3 unpeeled garlic cloves, bashed once with the side of a knife
- 3 bay leaves
- cooked cabbage or kale, to serve (optional)
Instructions
Roast chicken with parmesan & thyme dauphinoise potatoes serves 4 original recipe by BBC Good Food.
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