Serves 4
Ingredients
- 1 large free-range or organic chicken, about 2kg
- 60g butter, softened
- 4 sprigs of thyme, leaves picked and chopped
- A small bunch of flat-leaf parsley, leaves picked and chopped
- 2 garlic cloves, peeled and grated
- 4 medium potatoes, about 1kg in total
- 10 bay leaves, roughly torn
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
For the aïoli
- 2 very fresh egg yolks
- 2 garlic cloves, peeled and grated,
- then crushed to a paste
- 1 heaped tsp Dijon mustard
- 1 tbsp cider vinegar or lemon juice
- 200ml light olive oil
- 200ml sunflower oil
Method
Pre-fire your wood oven. It should be 200–220°C when you come to cook. An hour or so before you are ready to cook, take the chicken from the fridge and let it come up to room temperature.
To make the aïoli, whisk the egg yolks, garlic, mustard and vinegar or lemon juice together in a bowl to combine. Now start to add the oils in a thin trickle, whisking constantly. When the oil starts to emulsify with the yolks you can add it a little faster. If things have gone to plan you will have a thick, glossy, garlicky mayonnaise. If it’s too thick add 1 tbsp warm water to loosen it slightly. Cover and set aside until ready to serve.
Loosen the chicken breast skin a little, easing it away from the flesh with your fingers. Place the butter in a bowl and add the chopped thyme, parsley, garlic and some salt and pepper. Mix well to combine. Spread this herby butter under the breast skin and all over the surface of the chicken.
Peel the potatoes and finely slice into 4–5mm slices. Place in a large bowl with the torn bay leaves, 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 in the hot oven, turning the tray periodically, for about 1½ hours until the chicken and potatoes are cooked. Check the oven temperature from time to time; if it falls below about 120°C, build up the fire with fresh wood to keep it hot.
To check whether the chicken is cooked, slide the tray to the front of the oven and pull at one of the legs – it should come away easily from the bird. Or use a digital probe thermometer in the thickest part (inside of the thigh, next to the body) to check the core temperature has reached 72°C. Remove from the oven once cooked.
Let the cooked meat and spuds rest for 15–20 minutes before carving and serving, with the aïoli and a crisp green salad.
