Description

A delicious roast chicken paired with creamy parmesan and thyme dauphinoise potatoes. This dish combines tender, juicy chicken roasted with aromatic herbs and garlic, along with layers of thinly sliced potatoes baked in double cream, parmesan, and thyme for a rich, comforting meal. Perfect for a weekend dinner, served with optional steamed greens like cabbage or kale.

Ingredients

Scale

For the Dauphinoise Potatoes

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

For the Roast Chicken

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

To Serve (optional)

Cooked cabbage or kale

Instructions

Prepare the Oven and Dish: Preheat the oven to 190°C (170°C fan/gas mark 5). Lightly brush a quarter of the butter over a medium casserole dish to prevent sticking.
Assemble the Dauphinoise Potatoes: Arrange a layer of thinly sliced potatoes in the bottom of the dish. Scatter some grated parmesan, thyme leaves, a drizzle of double cream, and season with salt and pepper. Repeat layering until all the potato slices are used, reserving some thyme leaves for garnish and using about half the cream; pour the remaining cream over the final layer of potatoes.
Prepare the Chicken: Season the chicken generously with salt and pepper. Stuff the cavity with the reserved thyme stalks, garlic cloves, and bay leaves. Rub the remaining butter all over the chicken’s skin to ensure browning and flavor.
Position Chicken and Roast: Place a roasting rack or ovenproof cooling rack over the potato gratin dish. Set the chicken on the rack so that its juices drip down into the potatoes below. If no rack is available, place the chicken directly on top of the potatoes. Roast in the oven for 1 hour and 20 minutes, or until the skin is golden and the chicken is cooked through. Check doneness by piercing the thigh with a skewer—juices should run clear.
Rest the Chicken and Brown Potatoes: Remove the chicken from the oven and increase the oven temperature to 200°C (180°C fan/gas mark 6). Using tongs, transfer the chicken to a cutting board, allowing any juices from the cavity to drip onto the potatoes. Remove the rack if used, press down the potatoes with a spatula, and return the gratin to the oven for 10 minutes to brown the top while the chicken rests.
Finish and Serve: Remove the potatoes from the oven, scatter reserved thyme leaves over the top, and let them sit for 5 minutes. Serve the roast chicken alongside the creamy dauphinoise potatoes with cooked cabbage or kale, if desired.

Notes

Use a mandoline or food processor slicing blade for consistently thin potato slices to ensure even baking.
If you don’t have a roasting rack, placing the chicken directly on the potatoes works well but may lead to slightly less crisp skin on the bottom.
Allowing the chicken to rest before carving helps the juices redistribute for a moist, flavorful meat.
For a lower calorie option, substitute double cream with crème fraîche or a lighter cream, though this will alter the richness.
Adding garlic and herbs inside the chicken cavity infuses subtle aromatics throughout the roast.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: British

Keywords: roast chicken, dauphinoise potatoes, parmesan potatoes, thyme, comforting dinner, oven roasted chicken, creamy potatoes