METHODPreheat the oven to 200°C or Gas mark 6.
Heat the olive oil in a frying pan and brown the chicken all over.
Season with some salt and pepper to your taste.
Place the chicken in a large roasting tin.
With a small knife cut each potato across its width in 5mm slices, stopping 1cm before the bottom so as the slices are still joined at the base.
Insert a few bay leaves into the slits.
Place the potatoes around the chicken.
Bring the stock to the boil and pour around the chicken.
Cover with tin foil and place into oven, cook for 25 minutes.
Remove the tin foil and brush the potatoes with melted butter.
Return to the oven and continue to cook for another 45 minutes, basting the potatoes regularly until they are glazed.
Serves: 4
Preparation: 5 mins
Cooking: 70 mins
8 small or medium Albert Bartlett Original Rooster Potatoes
1.6kg oven ready chicken
olive oil
50g melted butter
6 cloves whole garlic (peeled)
16 bay leaves
600ml good quality chicken stock
Salt and pepper