Name: Pot-roast chicken
Total time: 1 h 35 min
Yield: 1

Pot-roast chicken

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Total Time:
1 hour 35 minutes

Add a Catalan twist to chicken and stock-cooked potatoes with a flavorful herby salsa inspired by a trip to Barcelona.

Instructions:

Preheat the oven to 180°C/350°F/gas 4. Coat the chicken in olive oil, sea salt, and black pepper, then sear in a large casserole pan until golden brown (about 5 minutes). Set aside on a plate. Peel and chop potatoes into 5cm chunks. Add 700ml water to the pan along with parsley stalks, garlic bulb (keep 1 clove aside), and potatoes. Boil for 15 minutes, season lightly, then place the chicken on top. Bake for 1 hour 15 minutes until chicken is cooked through and golden. While the chicken cooks, finely chop the reserved garlic clove, parsley leaves, and hazelnuts. Mix with 3 tablespoons of olive oil, 4 tablespoons of water, and season. Serve with chicken and potatoes, and offer the roasted garlic bulb on the side for squeezing.

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