Name: Roast Chicken with Parmesan & Thyme Dauphinoise Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 25g butter, at room temperature; 1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced; 15g parmesan, finely grated; Small bunch of thyme, leaves picked and stalks reserved for the chicken; 300ml double cream; Salt and freshly ground black pepper, to taste; 1 whole chicken (about 1.5kg); 3 unpeeled garlic cloves, bashed once with the side of a knife; 3 bay leaves; Remaining butter (about 18-20g from the original 25g); Salt and freshly ground black pepper, to season; Cooked cabbage or kale

Ingredients

25g butter, at room temperature

1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced

15g parmesan, finely grated

Small bunch of thyme, leaves picked and stalks reserved for the chicken

300ml double cream

1 chicken (about 1.5kg)

3 unpeeled garlic cloves, bashed once with the side of a knife

3 bay leaves

Cooked cabbage or kale, to serve (optional)

Instructions

Step 1: Heat the oven to 190°C (170°C fan)/gas mark 5. Brush a quarter of the butter over a medium casserole dish. Arrange a layer of sliced potatoes in the bottom of the dish, then scatter with a little parmesan, thyme leaves, a drizzle of the cream, and season with salt and pepper.

Step 2: Continue layering potatoes, parmesan, thyme, cream, salt, and pepper until all potatoes are used, reserving some thyme leaves if desired. Pour the remaining cream over the final layer.

Step 3: Season the chicken with salt and pepper. Stuff the cavity with the thyme stalks, garlic cloves, and bay leaves. Rub the remaining butter all over the chicken.

Step 4: Place a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken on top, allowing juices to drip into the potatoes. If you don’t have a rack, place the chicken directly in the middle of the gratin.

Step 5: Roast for 1 hour 20 minutes, until the skin is golden and the chicken is cooked through. To check, pierce the thigh with a skewer; the juices should run clear.

Step 6: Remove the chicken and gratin from the oven. Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Use tongs to lift the chicken onto a board, letting any cavity juices drip onto the potatoes.

Step 7: Remove the rack if using, press the potatoes down with a spatula, then return the gratin to the oven for 10 minutes to brown while the chicken rests.

Step 8: Remove the potatoes from the oven, scatter over reserved thyme if liked, and let rest for 5 minutes. Serve the roast chicken with the dauphinoise potatoes and cooked greens like cabbage or kale.

Tips & Variations

Use a mandoline or food processor slicing blade for evenly thin potato slices to ensure even cooking.

For a richer flavor, mix some grated parmesan into the butter before rubbing on the chicken.

If you prefer a crunchier top, sprinkle extra parmesan on the final potato layer before the last oven blast.

Swap double cream with crème fraîche for a tangier dauphinoise.

FAQs

Can I prepare the dauphinoise potatoes in advance?

Yes, you can assemble the potatoes a few hours ahead and keep them covered in the fridge. Add the cream just before baking to keep them fresh.

What if I don’t have a roasting rack?

It’s fine to place the chicken directly on top of the potatoes in the dish. Just be aware the skin underneath may not crisp as much, but the flavors will still be delicious.