Roast chicken with gratin potatoes and roasted vegetables and bacon
An awesome meal with tasty gratin potatoes.
Serves 1
50g spring carrots, washed and tops removed
50g parsnip, sliced into batons similar in thickness to the spring carrots
50g celery, sliced into batons similar in thickness to the spring carrots
2 very small onions, peeled and sliced in half
15g streaky bacon, sliced into 2 cm thin strips
1 chicken thigh, drumstick and wing
flaky salt, to taste
freshly ground black pepper, to taste
olive oil, as required
200 ml chicken stock
1 portion gratin potato (see our recipe)
2 pieces slender stem broccoli
Preheat oven to 190°C
Place the carrots, parsnips, celery, onion and bacon in a bowl. Season with salt and cracked pepper.
Dry chicken with a paper towel and season with salt and cracked pepper. Brush lightly with olive oil before roasting in preheated oven with vegetables for 15-20 minutes or until cooked.
Place the chicken stock into a saucepan, bring to the boil and reduce in quantity to approximately half of the original volume to make a slightly syrupy sauce.
Warm the gratin potato in the oven with the chicken and vegetables for 10-12 minutes, or until potato is warm in the centre.
Blanch the slender stems in boiling salted water for 3-4 minutes.
To serve, place the gratin potato on a plate with the vegetable, onion and bacon mix arranged to the side. Add the chicken pieces and warm broccoli on top. Finish the dish by spooning the reduced chicken stock over the top.
