- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 50 minutes
- Effort: medium
- 1 chicken
- 1 tbsp olive oil, for drizzling
- 1 lemons, cut into wedges
For the courgettes
- 900 g courgettes, cut into small chunks
- 4 tbsp olive oil
- 3 clove garlic, chopped
- 15 g mint, chopped
- 20 g flat leaf parsley, chopped
- 2 tbsp white wine
- 1 tsp lemons, juice, to to taste
For the hasselback potatoes
- 4 large Maris Piper potatoes
- 4 tbsp olive oil
- 0.5 tsp paprika
- 1 pinches salt
For the stuffing
- 1 whole head garlic
- 1 bunches sage leaves
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 0.5 drops lemons, juice
1. Tip the courgettes into a colander, sprinkle with salt and leave to stand for 30 minutes.
2. Cut the potatoes in half lengthways, and soak in a bowl of cold water for 20-30 minutes - this helps remove excess starch.
3. Prepare the chicken, preheat the oven to 220C/gas 7. Place the chicken on a chopping board and with a large, heavy knife, remove the central backbone with one firm vertical chop on each side.
4. Once removed, turn the chicken over, breast side up, push it flat and remove the rib bones. The chicken should now be flattened.
5. For the stuffing, bring 600ml of water to the boil and add the garlic, broken into cloves, still with its skin on. Boil for 20 minutes until each clove is tender.
6. Remove the pan from the heat and drain. When cool enough to handle, remove the peel from the garlic cloves.
7. Finely chop the sage and combine with the garlic, mustard, oil and lemon juice. Season with salt.
8. Carefully push your fingers between the skin and breast of the chicken to create a pocket. Spoon in the stuffing and secure the skin in place with a cocktail stick.
9. Drizzle over the oil and season. Roast for about 1 hour 10 minutes, until the skin is crisp and the chicken juices run clear when pierced with a needle or point of a knife.
10. Prepare the hassleback potatoes. Drain the potatoes from the soaking water, and with a sharp knife, make slits close together along each half - in much the same way as you would slice a loaf of sliced bread but still keep every section connected at the base.
11. Pour the oil into a deep roasting tray, sprinkle in the paprika and add salt to season. Place the tin over a low heat, tip in the potatoes, sliced side down, and cook over a moderate heat for 2 minutes.
12. Turn the potatoes over and cook briefly on the other side for another 2 minutes. Place in the oven and roast for 30-40 minutes. It's a good idea to cook the potatoes wih the chicken as it roasts in the oven.
13. For the courgettes, rinse and shake the courgettes and pat dry with a cloth. Add the oil and garlic to a large pan and cook gently until the garlci has softened.
14. Add the courgettes to the pan, turn the heat up to high, and fry for 5 minutes, stirring continuously. Stir in the mint and parsley, and continue frying for 2 minutes.
15. Reduce the heat to low, pour in the wine and add a lemon juice to sharpen. Simmer for 40 minutes, until the wine has reduced by two-thirds.
16. Transfer the potatoes and courgettes to serving dishes and place the chicken on a large serving platter. Serve with lemon wedges on the side.
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