HERBES DE PROVENCE ROASTED CHICKEN ON CRISPY POTATOES AND ONIONS with soft

The best way to cook a roast chicken is on a bed of potatoes. As the chicken cooks, the juices get absorbed by the potatoes for a super flavourful dish. Herbes de Provence traditionally includes dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf and sometimes lavender. This roast is served with a buttery lettuce salad and a mustard vinaigrette – the ultimate comfort food.

Serves 4

2 tablespoons olive oil

4 tablespoons unsalted butter, melted

1 tablespoon dried herbes de Provence

1kg Desiree potatoes, thinly sliced

1.8kg chicken

2 onions, thinly sliced

4 fresh thyme sprigs, leaves picked

4 fresh rosemary sprigs

100g mixed butterhead lettuce and lamb's lettuce bunch of spring onions, thinly sliced sea salt and black pepper

Mustard Vinaigrette

1 teaspoon Dijon mustard

1 teaspoon wholegrain mustard pinch of sugar

2 tablespoons white wine vinegar

90–100ml extra virgin olive oil

Preheat the oven to 180°C fan/200°C/gas 6.

Mix the olive oil, butter and herbes de Provence in a bowl. Place the potatoes in a large bowl, add half the herb butter mixture and toss to coat. Season with salt and pepper.

Coat the chicken with the other half of the herb butter mixture.

Place the chicken in the centre of a roasting pan and arrange the potatoes and onions around. Scatter the thyme and rosemary over the top. Roast in the preheated oven for 50–60 minutes until the potatoes are golden brown and crisp and a probe thermometer inserted into the thickest part of the chicken breasts registers 70°C (temperature will climb to 75°C as the chicken rests). Leave the chicken to rest for at least 20 minutes, and up to 45 minutes.

To make the dressing, whisk the mustards and the sugar into the vinegar in a bowl and season well. While whisking, gradually drizzle in the oil to form a thick dressing.

When ready to serve, place all the salad leaves and the spring onions in a bowl and dress with the vinaigrette.

Transfer the chicken to a cutting board and carve. Serve with the crispy potatoes and buttery salad.

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