Possum’s Recipe Book

Roast Chicken and Baked Potatoes       

Serves 6

1 whole chicken
2 slices smoked sliced pancetta
2-4 slices streaky bacon
1tbsp olive oil
Jersey Royals – enough for the number of people you are serving.
Olive oil
Sea Salt
For Butter
1 tbsp salted butter – softened
1 garlic - crushed
1tbsp thyme leaves – finely chopped
1 lemon - halved & zest
For Shallots
400g shallots – peeled
Thyme sprigs
Handful bay leaves
Bay leaves & chopped Thyme for scattering over bird.
Pre-heat oven to 220C (Fan)
Optional – Up to 2 days before cooking, season chicken all over,
inside and out, with flaky sea salt and refrigerate.
Make Butter
In a glass bowl mash together butter, garlic, thyme and lemon zest.
Beat until all mixed together. Set aside.
For Roast chicken
Put the chicken in a roasting pan. Push pancetta under the
2 breasts with the herb butter.
The night before if possible.
Oil the skin all over. Place the shallots around the chicken and
the 2 lemon halves inside.
Lay pieces of bacon over breasts and down sides.
Bake at 220C for 20mins. Then turn down between 150C -170C.
Bake for recommended time on packet. When chicken is
cooked cover and turn the oven down to 50C.
Take out 20 to 30 minutes before serving.
Roast Potatoes
Make sure potatoes are clean and dry.
Rub all over with olive oil.
Sprinkle lightly with salt.
Turn oven up to 200C when chicken comes out.
Put the potatoes into the hot oven and roast turning half way through.
Check if cooked. Remove from oven and put in a warm serving dish,
cover to keep warm.
Serve with chicken and a selection of vegetables e.g. peas, spinach, carrots. 
Cook’s Note: Due to lock-down I used 'Smoked Black Forest Ham' 
instead of pancetta and streaky bacon. It was just as delicious.
This recipe is also delicious when used for a Christmas Turkey. 
Increase the amount of butter to 85g 
The 2 slices of smoked sliced pancetta to 1 packet.
The 2-4 slices of streaky bacon to 1 packet.