Serves 4
Ingredients
- 1 large free-range chicken, about 2kg
- 75g softened butter
- 4 sprigs thyme, leaves picked and finely chopped
- 2 sprigs marjoram, leaves picked and finely chopped
- A large handful of flat-leaf parsley, finely chopped
- 1kg medium potatoes
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
For the aïoli
- 2 very fresh egg yolks
- 2 garlic cloves, peeled, finely grated and crushed to a paste
- 1 heaped tsp Dijon mustard
- 1 tbsp cider vinegar or lemon juice
- 200ml light olive oil
- 200ml sunflower oil
- Sea salt and freshly ground black pepper
Method
Start by making the aïoli. Put the egg yolks into a bowl with the garlic, mustard, vinegar or lemon juice and a good pinch of salt and pepper. Whisk together, then begin adding the oils very slowly, whisking constantly. As the mixture thickens and emulsifies you can add the oil a little faster. If the aïoli becomes too thick, whisk in 1 tablespoon of warm water to loosen it slightly. Taste and adjust the seasoning if needed, then set aside.
Heat your wood-fired oven to 200–220°C. If you're using a conventional oven, heat it to 200°C (180°C fan).
About an hour before cooking, remove the chicken from the fridge so it can lose its chill.
Mix the softened butter with the thyme, marjoram, parsley and a generous seasoning of salt and pepper. Gently loosen the skin over the breasts with your fingers and spread about half the butter underneath. Rub the remaining butter all over the outside of the chicken.
Peel the potatoes and cut them into 4–5mm slices. Place them in a large bowl with the olive oil and some salt and pepper and tumble together to coat.
Scatter the potatoes in a large roasting tray in an even layer and sit the chicken on top. Roast for 30 minutes, then carefully lift the chicken off the potatoes and give them a quick turn. Replace the bird and return the tray to the oven for a further hour, or until the chicken and potatoes are cooked.
If you're cooking in a wood-fired oven, keep an eye on the temperature. If it falls below about 120°C, add a little more wood to keep the heat steady.
To check whether the chicken is cooked, pull gently at one of the legs; it should come away easily from the bird. Alternatively, insert a digital probe into the thickest part of the thigh next to the body. It should read 72°C.
Leave the chicken to rest somewhere warm for 15–20 minutes before carving. Serve with the roast potatoes, plenty of aïoli and a crisp green salad.
