ROASTING CHICKEN PIECES RECIPES

Steps:

• 1. For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and cover with clingfilm. Leave in the fridge for at least 2 to 8 hours, but preferably overnight.
  2. When ready to cook, take the chicken out of the fridge so it can come up to room temperature and preheat your oven to 180°C/350°F/gas 4.
  3. Finely chop the bacon, then scrub and finely slice the potatoes and sweet potatoes. Peel and finely slice the onion and garlic, then pick and finely chop the sage leaves, discarding the stalks.
  4. Get yourself a wide casserole-type pan or a roasting tray and add the bacon, all the sliced veg, garlic and the sage. Add a lug of olive oil and a good pinch of salt and black pepper and toss everything together.
  5. Pour the chicken stock into the pan or tray, then put into the oven for 30 minutes so the potatoes can begin to soften and soak up the stock.
  6. Drain the chicken breasts, discarding the brine, and pat them dry with kitchen paper.
  7. Take the potatoes out of the oven and pour over the cream. Sprinkle over a little more black pepper and finely grate over the Parmesan, then use a spoon to make little nests in the vegetables for the pieces of chicken to sit in. Place the chicken in these nests and dot little knobs of butter on and around the breasts.
  8. Return the tray to the oven to cook for 35 minutes, or until the chicken is golden and cooked through and the potatoes are delicious. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you’re laughing.
  9. Serve straight away with nice simple greens or a salad and enjoy.

Steps:

• Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F.
• Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
• Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in.
• Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour.
• Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F.
• Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes.
• Carve and serve. Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash).