Slow roast rotisserie-style chicken with chicken fat potatoes

Method

• step 1

  Take the chicken out of the fridge an hour before you want to cook. Heat the oven to 160C/140C fan/gas 3. Arrange the potatoes in the bottom of a roasting tin, season and toss with a drizzle of oil.

• step 2

  Mash the butter with the salt and paprika, then rub this all over the chicken, gently pushing some under the skin on the breast. Put the chicken on top of the potatoes, laying it on its side with the breast facing the front of the oven – use the potatoes to keep it in place. Cook for 45 mins.

• step 3

  Remove the tin from the oven and, using tongs or a fork, flip the chicken onto its other side so it’s resting on the opposite leg. Stir around the potatoes and cook for another 45 mins.

• step 4

  Remove from the oven, then flip the chicken onto its back. Stir the potatoes and add the thyme. Cook for another 45 mins. Turn up the oven to 200C/180C fan/gas 6 and cook for 10 mins until the chicken is crisp and golden. Lift the chicken out onto a platter and rest, loosely covered.

• step 5

  If you want to make a gravy, scoop the potatoes into another baking dish or tin and keep warm. Put the chicken roasting tin over a medium heat. Mash together 1 tbsp of flour with 1 tbsp of softened butter and gradually whisk enough of the mixture into the juices until it forms a gravy to your desired thickness. Whisk in a little chicken stock to thin it down a little, if needed.