Two Roast Chickens With Scalloped Potatoes

Serves: 8
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.

Ingredients

  • 2 oven-ready whole chickens (about 1.75kg/3lb 14oz each)
  • 8 fresh bay leaves
  • Small bunch of sage leaves
  • 1 large lemon, halved
  • 55g (2oz) butter, softened
  • 1 tbsp paprika
  • 1 large bulb garlic, halved horizontally
  • 150ml (1/4 pint) white wine
  • 300ml (1/2 pint) chicken stock
  • 55g (2oz) plain flour
  • A little gravy browning (optional)
  • Scalloped Potatoes

  • 1.2kg (2lb 12oz) peeled potatoes, very thinly sliced into discs
  • 1 onion, thinly sliced
  • 55g (2oz) butter, cut into cubes, plus extra for greasing
  • 600ml (1 pint) chicken stock

Instructions

  • 1
    Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a shallow 1.8 litre (3 1/4 pint) ovenproof dish.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    Cover the chickens and potatoes with foil and set aside while you make the gravy.
  • 8
    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.
  • 9
    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.
  • 10
    Carve the chickens and serve with the potatoes, gravy and a green vegetable alongside.
  • Mary's Tips

  • 1
    Best made and served.
  • 2
    Not suitable for freezing.
  • 3
    The herbs in the cavity give flavour.

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