Skye Gyngell

For me the most comforting dish of all is some kind of roast chicken. This version is deeply flavourful and quick and easy to prepare. It needs nothing more, except perhaps a salad of Autumn leaves dressed liberally with a dressing made of creme fraiche and Dijon mustard.

INGREDIENTS

— 1 organic free-range chicken (weighing approx. 2 kilos)

— 1 tablespoon of extra virgin olive oil

— 1/2 teaspoon of pimento

— Sea salt and freshly ground black pepper

— 6 medium waxy potatoes, sliced into a 1/4-inch-thick rounds

— 1 unwaxed lemon, sliced into thin rounds

— 8-10 sprigs of thyme

— 1/4 cup of extra virgin olive oil

— Sea salt and freshly ground black pepper

Preheat your oven to 475 degrees.

Place two racks in the oven one in the top third and second in the middle of the oven. This is because you will roast the chicken directly over the rack allowing the delicious juices to drop below on to the potatoes to flavour them.

Using kitchen shears cut out the back bone of the chicken (this will automatically spatchcock the chicken). Wash and pat dry using paper towels. Lay the bird flat, skin side up. Rub the olive oil generously over the chicken and season it with the pimenton, salt and pepper. Set the bird aside.

Place the sliced potatoes and lemon into a bowl - add the thyme and olive oil and season with the salt and pepper. Toss together gently to combine. Cover the bottom of a shallow roasting dish with the potatoes and lemons pouring any excess oil from the bowl over the top. Place in the oven on the middle shelf.

Place the chicken breast side up directly onto the shelf above the potatoes. Roast the chicken and potatoes for 30 mins then turn down the heat to 400 and cook for a further 20 mins by which time the skin should be golden brown and the thigh juices run clear when pricked. Lift the chicken off the rack and place on top of the potatoes. Remove from the oven and leave to rest in a warm place before carving a serving.