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French-style chicken
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Total Time:
1 hour 20 minutes
Oven-roast chicken to golden perfection, then finish on the barbecue for a smoky, crispy skin that's irresistible.
Ingredients:
  • 1.8 kg higher-welfare chicken
  • 1 onion
  • ½ a bulb of garlic
  • ½ a bunch of fresh rosemary
  • 4 fresh bay leaves
  • 4 tablespoons white wine vinegar
  • 1.2 kg red-skinned potatoes
  • 4 cloves of garlic
  • 6 tablespoons olive oil
  • a few sprigs of fresh oregano
  • ½ teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 frisée
  • 4 large handfuls of lamb's lettuce
  • ½ a bunch of fresh chives (15g)
Instructions:
  • For the marinade, finely chop the onion, smash the garlic, and finely chop the rosemary. Combine with bay leaves and vinegar in a large bowl. Make slashes on the chicken legs, then coat them in the marinade. Refrigerate for at least 12 hours. Preheat the oven to 190ºC/375ºF/gas 5. Roast the chicken with lemon and bay leaves for 1 hour. Cut potatoes into 2cm cubes, add garlic and oregano, toss with olive oil, salt, and pepper, then roast for 40 minutes. Finish the chicken on the barbecue until golden. Make French dressing by shaking mustard, olive oil, vinegar, salt, and pepper. Toss frisée and other greens with dressing. Serve with chicken and potatoes.

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