Slow-Roasted Chicken Dinner
Yellow Fingerling Potatoes - 2LB
French Fingerling Potatoes - 1LB
Garlic - Whole Head - 2 each
Thyme - 50g
Rosemary - 50g
Canola Oil - 250ml
Flour - 2 TBSP
Butter - ¼ cup
Preheat oven to 320F
In a stainless steel mixing bowl, Half the potatoes & tip the whole garlic, exposing the cloves. Add Rosemary, Thyme, Canola Oil, Salt & Pepper. Mix together thoroughly. Add mixture to your roasting pan
Season the whole chicken with Salt & Pepper, and Canola Oil. Place the whole chicken on top of the potato mixture and fire into the preheated oven.
Allow chicken to roast in oven for one hour. After one hour, add about 200ml of water to the pan. turn the oven up to 380F and continue roasting for an additional 30minutes. Check the temperature of your chicken with a probe thermometer - depending on its size it could require more time.
Once the chicken is cooked, remove from oven and rest under a tinfoil tent for 15 minutes. Once rested, Remove chicken and Potatoes from pan.
Heat a small sauce pan on medium and add flour & butter to the pan. Whisk Together to form a roux. Strain the chicken drippings into the pan while whisking. Season with S&P for a quick pan jus.
Plate & Enjoy!