Mediterranean DINNERS

Bring home the flavours from holidays in the sun

- JESS MEYER

Provençal roast chicken on crispy potatoes

As the chicken cooks, the juices get absorbed by the potatoes for a super-flavourful dish.

SERVES 4 PREP 10 MINS, PLUS RESTING TIME COOK 1 H

1 Heat the oven to 180C Fan/Gas 6. Mix the olive oil, melted butter and dried herbs in a bowl. Put the potatoes in a large bowl, add half the herb butter mixture. Toss to coat then season with salt and pepper.

2 Coat the chicken with the remaining herb butter. Put the chicken in a roasting tin and arrange the potatoes around. Scatter the thyme and rosemary sprigs over the top and roast for 50–60 mins until the potatoes are golden brown and crisp and the chicken is cooked through. Leave the chicken to rest for at least 20 mins, and up to 45 mins.

3 For the dressing, whisk together the mustards and vinegar in a bowl and season well. While whisking, gradually drizzle in the olive oil to form a thick dressing.

4 Put the salad leaves and the spring onions in a bowl and dress with the vinaigrette. Carve the chicken and serve with the potatoes and salad on the side.

Per serving: 897 cals, 34g fat, 13g sat fat, 53g carbs

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