Roast chicken with parsley potatoes

Allegra McEvedy double stuffs her bird for a luxurious result: crumbs in the cavity and ham under the skin
By Allegra McEvedy
Roast chicken with parsley potatoes
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 150 g butter
  • 600 ml chicken stock, preferably fresh
  • 6 slices air-dried ham, such as Parma or Serrano, 4 left whole, 2 finely chopped
  • 220 g stale baguettes, cut into 1cm cubes
  • 75 g smoked pancetta, or bacon, cut into lardons
  • 2 shallots, finely sliced
  • 1 lemon, finely grated zest only
  • 60 g flat-leaf parsley, leaves
  • 2.2 kg chicken
  • 10 sage leaves
  • 2-3 tbsp olive oil
  • 1 kg boiling potatoes, peeled and halved
  • 1 onion, finely chopped
  • 3 sweetcorn, cobs, kernels only
  • 1 small handful thyme, leaves only

Tips and Suggestions

Use the highest quality chicken you can afford starting with the best bird is the first step to tasty results.

Positioning the chicken breast-side down allows all the juices to gather in the breast meat during the first stage of cooking. When you flip the bird, those juices slowly redistribute but leave plenty of moisture behind to keep that white meat ultra-juicy.

Stuff the chicken only just before roasting. If you stuff it too early, the stuffing may become contaminated by bacteria from the raw chicken juices.


1. Peheat the oven to 200C/180C fan/Gas 6. Melt 100g of the butter in a large saucepan, then add 250ml of the stock.

2. In a large mixing bowl, mix together the chopped air-cured ham, cubed bread, pancetta, shallots, lemon zest and half the parsley. Mix until well combined then season, to taste. pepper. Tip this into the butter and stock mixture, give it a good mix, then set aside to soak for 15-20 minutes.

3. Meanwhile, using wet fingers gently pull back the skin of the chickens breasts until all of the skin from the opening to the wing bone comes away from the meat.

4. Press two pieces of the air-cured ham together and rub them all over with water. Slide them under the skin on one side of the breast, pushing them right to the wing bone. Rub the sage leaves in water and slide 4-5 leaves under the skin on one side of the breast too. Repeat the process with the remaining ham and sage leaves on the other side of the breast.

5. Squeeze the stuffing mixture dry, then fill the cavity of the chicken with it. Place the stuffed chicken in a roasting tray, breast-side down. Rub the chicken skin all over with olive oil and season with salt and freshly ground black pepper.

6. Transfer the chicken to a roasting tray and into the centre of the oven, then cook, breast-side down, for 1 hour. Turn the chicken over and continue roasting for a further 20 minutes, or until the skin on the crown is crisp and golden brown and the chicken is cooked through.

7. Meanwhile, boil the potatoes in a pan of salted water for 18-20 minutes or until tender. Drain well, then season, to taste, with freshly ground black pepper and stir in the remaining chopped parsley. Keep warm.

8. When the chicken is done, transfer it to a warm plate, cover and set aside to rest for 15 minutes. Add 500ml of chicken stock to the fat in the roasting tray and place over a medium heat until simmering. Continue for 4-5 minutes or until the volume of sauce has reduced by half. Keep warm.

9. Heat the remaining 50g of butter in a saucepan over a medium heat. Add the onion and sweetcorn kernels and stir to coat them in the butter. Pour in 100ml of chicken stock, cover and continue cooking for 4-5 minutes, or until softened.

10. Remove the pan of sweetcorn from the heat, stir in the thyme leaves and season to taste. Mash the sweetcorn with a potato masher or the back of a wooden spoon until creamy. Keep warm.

11. Carve the chicken and arrange the meat on four serving plates. Spoon the potatoes and creamed sweetcorn alongside. Drizzle over the sauce.

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