Gratin Dauphinois with Roast Chicken

Roast chicken

• 1 medium Whole chicken
• 30 g Unsalted butter
• 1 medium Lemon
• 6 sprigs Fresh thyme
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Gratin dauphinois

• 2 cloves Garlic
• 20 g Unsalted butter
• 900 g Yukon Gold potato
• 350 ml Double cream
• 150 ml Whole milk
• ½ tsp Ground nutmeg
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 200°C (390°F). Pat the chicken dry, then rub all over with 30 g of the butter, 2 tsp salt and 1 tsp pepper.
2. Halve the lemon and put it in the chicken cavity with 4 sprigs of thyme. Roast in a roasting pan for 60 to 70 minutes, until the skin is deeply golden and the thickest part of the thigh reaches 75°C (165°F).
3. While the chicken roasts, peel the potatoes and slice them very thinly (about 2 mm) using a mandoline or a sharp knife. Peel and lightly crush the garlic cloves.
4. Rub a baking dish with the crushed garlic, then grease with 20 g butter. In a saucepan, warm the double cream and whole milk with the nutmeg, 1.5 tsp salt and 0.5 tsp pepper until steaming but not boiling.
5. Layer the potatoes in the dish, pouring over enough warm cream mixture to just coat each layer as you go. Finish with the remaining cream mixture, pressing the potatoes down so they are mostly submerged.
6. When the chicken comes out, reduce the oven to 180°C (355°F) and leave the chicken to rest. Bake the gratin for 45 to 55 minutes, until the top is deeply golden and a knife slides through the centre with little resistance.
7. Scatter the remaining thyme over the gratin and leave it to stand for 10 minutes so it slices neatly. Carve the chicken and serve with thick slices of gratin.

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