Bring a the delicate flavours of France to Sunday lunch.
For the chicken:
Pre-heat the oven to 220°C/gas mark 7.
In a large bowl mix together the garlic, onion, herbs, lemon juice olive oil and salt and pepper.
Season the inside of the chicken with salt and pepper.
Ease away the skin from the breasts of the chicken and stuff some of the onion and garlic mixture under the skin.
Stuff the cavity of the chicken with the remaining mixture and the pricked lemon.
Make a slit down to the bone on each of the legs then tie them together with cooks string and place on a baking tray.
Season the outside of the bird generously and brush with oil.
Lay the sliced lemon on top of the bird and sprinkle over the sugar.
Roast the chicken in the oven for approximately 1 hour 40 minutes or until the juice run clear. Remove from oven and leave to rest for 15 minutes.
Drain off any fat and juices from the pan and reserve in a jug for the mash.
Place roasting pan on heat, add white wine, reduce, add water and reduce again.
Add olive oil and pass, this is to be added to the potato mash.
For the shallot, onion and potato mash:
Boil the potatoes in boiling salted water for 15 to 20 minutes or until tender.
When cooked drain well and transfer to a bowl.
Place the shallots and onions in a baking tray with the garlic, olive oil, thyme and bay leaf and season well.
Place in the oven with the chicken for the last 30 minutes of cooking time and cook until softened.
Remove the shallots and onions from the oven and take off the skins.
Transfer to a bowl and mash down.
Combine the mashed shallots with the potatoes and mix together with a little of the reserved chicken juices to loosen.
Remove string; carve the chicken and place on a serving plate with a serving of shallot, onion and potato mash and some steamed green beans.
Drizzle some of the reduced juices over the chicken and serve.
» Metric Converter