Two Roast Chickens With Scalloped Potatoes
So often sharing a roast is the best way to spend a Sunday and one chicken is never enough with hungry teenagers around, so try this simple recipe to share with the gang. Chicken is great value but always buy free-range. Get two large birds for those who have big appetites. The scalloped potatoes are cooked in the oven at the same time, which makes it even easier.
- Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a shallow 1.8 litre (3 1/4 pint) ovenproof dish.
- Place the chickens on a board. Place half the bay leaves, a third of the sage and a lemon half in the
cavity of each bird.
- Mix the butter and paprika together in a small bowl. Spread over the breasts of the birds and season well
with salt and freshly ground black pepper.
- Place the remaining sage, garlic, wine and stock into the base of a large roasting tin. Put a large grill rack on top and sit the chickens side by side on the rack.
- To make the potato gratin, arrange a layer of sliced potato in the base of the prepared dish. Scatter the
onion and a few cubes of butter over the top and pour in a little stock. Season well and repeat the layers,
including the stock, finishing with a layer of potato. Cover the dish with buttered foil.
- Slide the chickens on to the top shelf of the oven and the potatoes on the shelf below. Roast both for
about 1½ hours, removing the foil from the potatoes after 45 minutes. Keep an eye on the chickens – if they are getting too brown, then cover with foil. Once the chickens are golden and cooked through, and the potatoes are tender, remove from the oven.
- Cover the chickens and potatoes with foil and set aside while you make the gravy.
- Strain the juices and stock from the roasting tin into a jug. Skim off as much fat as possible from the jug and reserve. You will need 450ml (3/4 pint) liquid from the roasting tin; add extra stock if you need to increase the amount.
- Return the fat to the roasting tin and sprinkle in the flour. Stir over the heat for a few seconds, then whisk in the strained stock. Continue to whisk until thickened and smooth. Check the seasoning and add a little gravy browning, if liked.
- Carve the chickens and serve with the potatoes, gravy and a green vegetable alongside.
- Best made and served.
- Not suitable for freezing.
- The herbs in the cavity give flavour.
This recipe is taken from: Cook and Share