Neven Maguire's Bacon Lattice Roast Chicken with Boulangère Potatoes
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Bacon Lattice Roast Chicken with Boulangère Potatoes
Prep Time90 Minutes
Servings4
Cook Time105 Minutes
Ingredients
4 Tbsp. Simply Better Italian Olive Oil, plus extra for greasing
1 Tbsp. Simply Better Garlic & Herb Seasoning
1 packet Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon Rashers
1 Simply Better Irish Corn Fed Chicken (1.5kg)
4 Onions, thinly sliced
3kg Irish Rooster Potatoes
1 Pouch Simply Better Irish Made Free Range Chicken Stock
250ml Simply Better Irish Jersey Cream
1 Carton Simply Better Irish Poultry Gravy
Simply Better Baby Vegetables, to serve (optional)
Directions
INGREDIENTS
- 4 Tbsp. Simply Better Italian Olive Oil, plus extra for greasing
- 1 Tbsp. Simply Better Garlic & Herb Seasoning
- 1 packet Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon Rashers
- 1 Simply Better Irish Corn Fed Chicken (1.5kg)
- 4 Onions, thinly sliced
- 3kg Irish Rooster Potatoes
- 1 Pouch Simply Better Irish Made Free Range Chicken Stock
- 250ml Simply Better Irish Jersey Cream
- 1 Carton Simply Better Irish Poultry Gravy
- Simply Better Baby Vegetables, to serve (optional)
METHOD
- Mix half of the oil in a small bowl with two teaspoons of the garlic & herb seasoning and rub all over the chicken, inside and out. Take the bacon and use three rashers to cover each leg completely. Lay out five of the remaining rashers on a piece of parchment paper and weave the rest of the rashers to create a tight lattice. Use to cover the chicken, tucking the wings underneath and leave on a plate for 1 hour to allow the flavours to develop and for the chicken to come up to room temperature.
- Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion over a medium to high heat in the rest of the oil for 20-25 minutes until softened and golden brown. Season with a little of the garlic & herb seasoning.
- Peel the potatoes and thinly slice by hand or with a food processor or use a mandolin. Spread a third of the potatoes in a small roasting tin and season lightly with the remaining garlic & herb seasoning. Sprinkle over half of the onions and continue layering, finishing with a layer of potatoes. Mix the stock and cream in a jug and pour over the potatoes. Put the lattice covered chicken on top, then roast for 1 hour and 30 minutes until the chicken is cooked through and tender.
- Carefully transfer the chicken to a warm plate and leave to rest for 20 minutes. Increase the oven heat to as high as it will go and return the potatoes to the oven for that time to crisp up. Warm the rest of the gravy in a small saucepan, stirring in any juices from the rested chicken. Remove the lattice, then carve the chicken into slices and arrange on plates with the potatoes and some of the lattice, then gravy, adding some vegetables, if liked to serve.
90 minutes
Prep Time
105 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better P.D.O. Extra Virgin Olive Oil 500ml
€8.99€17.98/l
Dunnes Stores Simply Better Organic Garlic & Herb Seasoning 55g
€3.00€54.55/kg
Dunnes Stores Simply Better 16 Thin Cut Unsmoked Dry Cured Irish Streaky Bacon 240g
Meal Deal €5.50
€3.29€13.71/kg
Dunnes Stores Simply Better Irish Corn Fed Chicken 1500g
€7.99€5.33/kg
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Not Available
Dunnes Stores Simply Better Free Range Chicken Stock 500ml
€4.50€9.00/l
Not Available
Dunnes Stores Simply Better Irish Made Poultry Gravy 250g
ONLY €2.69
€2.69€10.76/kg
Dunnes Stores Organic Vegetables Leeks
€2.49€8.30/kg
Recipe
INGREDIENTS
- 4 Tbsp. Simply Better Italian Olive Oil, plus extra for greasing
- 1 Tbsp. Simply Better Garlic & Herb Seasoning
- 1 packet Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon Rashers
- 1 Simply Better Irish Corn Fed Chicken (1.5kg)
- 4 Onions, thinly sliced
- 3kg Irish Rooster Potatoes
- 1 Pouch Simply Better Irish Made Free Range Chicken Stock
- 250ml Simply Better Irish Jersey Cream
- 1 Carton Simply Better Irish Poultry Gravy
- Simply Better Baby Vegetables, to serve (optional)
METHOD
- Mix half of the oil in a small bowl with two teaspoons of the garlic & herb seasoning and rub all over the chicken, inside and out. Take the bacon and use three rashers to cover each leg completely. Lay out five of the remaining rashers on a piece of parchment paper and weave the rest of the rashers to create a tight lattice. Use to cover the chicken, tucking the wings underneath and leave on a plate for 1 hour to allow the flavours to develop and for the chicken to come up to room temperature.
- Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion over a medium to high heat in the rest of the oil for 20-25 minutes until softened and golden brown. Season with a little of the garlic & herb seasoning.
- Peel the potatoes and thinly slice by hand or with a food processor or use a mandolin. Spread a third of the potatoes in a small roasting tin and season lightly with the remaining garlic & herb seasoning. Sprinkle over half of the onions and continue layering, finishing with a layer of potatoes. Mix the stock and cream in a jug and pour over the potatoes. Put the lattice covered chicken on top, then roast for 1 hour and 30 minutes until the chicken is cooked through and tender.
- Carefully transfer the chicken to a warm plate and leave to rest for 20 minutes. Increase the oven heat to as high as it will go and return the potatoes to the oven for that time to crisp up. Warm the rest of the gravy in a small saucepan, stirring in any juices from the rested chicken. Remove the lattice, then carve the chicken into slices and arrange on plates with the potatoes and some of the lattice, then gravy, adding some vegetables, if liked to serve.