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Whole roast chicken, potato and bacon rosti and glazed vegetables

Whole roast chicken, potato and bacon rosti and glazed vegetables comes together with Breadcrumbs, Garlic, Cornflour, and Baby Carrots. Scale it up or down for the number of people at the table.

Ingredients

• 3 tsp
• 2 clove
• 2 tsp
• 1 bunch

Method (preview)

1. 1

   Whole roast chicken, potato and bacon rosti and glazed vegetables

2. 2

   Fry the pancetta until the fat starts to run out on the bacon.

3. 3

   Add the butter, garlic and shallots, cook for a few minutes and then add the mushrooms and thyme.

4. 4

   Cook the mushrooms until they are soft, add the breadcrumbs and season.

5. 5

   For the herb butter, blend all the ingredients together in a blender until you have a brilliant green colour.

6. 6

   Roast the legs and breast in a moderate oven (200C/400F/Gas 6) for 20 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the oven and set aside to rest.

7. 7

   For the rösti, peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour.

8. 8

   Season with salt and pepper.

9. 9

   In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to give colour.

10. 10

    For the vegetable garnish, make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side.

11. 11

    Other vegetables can be put into cold water and then brought to the boil.

12. 12

    To serve, warm the chicken in the oven, eat up the vegetables in a little melted butter and warm through the rosti.

13. 13

    Arrange neatly on the plate and garnish with watercress.