Herbed Hasselback Potatoes with Roast Chicken Recipe

Ingredients :

• 8 medium, evenly-sized potatoes, peeled

• 3 large sprigs of fresh rosemary

• 1 tbsp oil

• salt and freshly ground black pepper

• 350g / 12oz baby parsnips, peeled

• 350g / 12oz baby carrots, peeled

• 350g / 12oz baby leeks, trimmed

• 75g / 3oz butter

• finely grated rind of 1 lemon, preferably un-waxed

• 1.6kg / 3½lb chicken

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6, about 15 minutes before cooking. Place a chopstick on either side of a potato and, with a sharp knife, cut down through the potato until you reach the chopsticks; take care not to cut right through the potato. Repeat these cuts every 5mm / ¼ inch along the length of the potato. Carefully ease 2-4 of the slices apart and slip in a few rosemary sprigs. Repeat with remaining potatoes. Brush with the oil and season well with salt and pepper.

2. Place the seasoned potatoes in a large roasting tin. Add the parsnips, carrots and leeks to the potatoes in the tin, cover with a wire rack or trivet.

3. Beat the butter and lemon rind together and season to taste. Smear the chicken with the lemon butter and place on the rack over the vegetables.

4. Roast in the preheated oven for 1 hour 40 minutes, basting the chicken and vegetables occasionally, until cooked thoroughly. The juices should run clear when the thigh is pierced with a skewer. Place the cooked chicken on a warmed serving platter, arrange the roast vegetables around it and serve immediately.