Roast garlic chicken with potato and leek gratin

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose.

2. 2

   Place on a baking tray and roast for 40 minutes or until soft and golden.

3. 3

   Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately.

4. 4

   To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken.

5. 5

   Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil.

6. 6

   To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish.

7. 7

   Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

8. 8

   Divide the carved chicken and the gratin between warmed plates.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.