Roast Chicken and Potatoes with Aïoli

Name: Roast Chicken and Potatoes with Aïoli
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 chicken supremes; 6 large shallots, peeled and halved or quartered; 4 large potatoes, peeled and cut into chunks; 2 tbsp rapeseed oil; 1 tsp chopped fresh rosemary; ½ tsp fresh thyme leaves; 225 g tenderstem broccoli; 1 egg yolk; 2 tsp lemon juice; 1 tsp Dijon mustard; 2 garlic cloves, crushed; 100 ml light olive oil (or use rapeseed); 100 ml light olive oil (or use rapeseed); 75 ml boiling water; 1 tbsp chopped fresh tarragon (optional); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This is a speedier version of a delicious roast chicken dinner but with a French twist. I’ve made a homemade aïoli that gets the juices from the pan stirred in at the last minute to take it to another level. Get the chicken supremes from your butcher – it’s a skin-on breast on the bone with the first wing tip still attached.

Ingredients

4 chicken supremes
6 large shallots, peeled and halved or quartered
4 large potatoes, peeled and cut into chunks

Europe
France
Dinner
Main course
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Place the chicken supremes in a roasting tin, skin side up, with the shallots and potatoes. Drizzle over the oil and season generously, then scatter the herbs on top and use your hands to mix, ensuring everything is evenly coated. <