Discover how Courtney styles a table for a casual lunch with family and friends with Pacific Glaze and 1815 Pure tableware.

CAFÉ DE PARIS BUTTER ROAST CHICKEN WITH GOLDEN POTATOES

Serves 4.
Prep time: 20 minutes.
Cook time: 60 minutes

INGREDIENTS

• 1 x free range chicken (around 1.5 kg)
• 200g butter, cut into cubes at room temperature
• 2 cloves garlic, finely chopped
• 1 tablespoon tarragon, chopped plus extra to garnish
• 1 tablespoon flat leaf parsley, finely chopped plus extra to garnish
• 1/2 teaspoon curry powder
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 French shallot, finely diced
• 2 teaspoons lemon zest
• Sea salt and pepper to taste

Golden Potatoes:

• 1.2 kg red royal potatoes, cut into 1.5 cm cubes
• 3 tablespoons olive oil

1. Pre heat the oven to 180 degrees Celsius. Cut the backbone and neck out of the chicken to butterfly out flat. Pat the chicken dry with paper towel then place skin side up on a lined roasting tray. Place the butter into a bowl along with the tarragon, garlic, parsley, curry powder, Worcestershire, mustard, shallot, lemon zest, salt & pepper then use the back of a spoon to mix well.
2. Spoon some of the butter mixture in between the skin and the breast meat then place the remaining butter all over the chicken. Arrange the potatoes on a separate lined oven tray then drizzle with oil and a pinch of salt. Place the chicken and the potatoes into the oven and roast for 1 hour, or until the chicken is fragrant and cooked through and the potatoes are crunchy. Make sure to baste the chicken and give the potatoes a toss every 20 minutes to ensure even cooking.
3. Allow the chicken to rest for 10 minutes before cutting into portions and arranging on a serving platter. Pour over the warm café de Paris butter juices from the tray and garnish with extra tarragon. 
4. Serve the chicken with the roast potatoes and the Creamy Parmesan Baby Gem Salad.

1. Mix together the mayonnaise, mustard, capers, lemon juice, Parmesan, maple syrup, a pinch of salt and cracked black pepper in a bowl.
2. Arrange the lettuce onto a serving platter then drizzle with the dressing.
3. Garnish with some extra chopped flat leaf parsley, shavings of Parmesan and cracked black pepper.

Shop Royal Doulton tableware as styled by Courtney Roulston

Pacific Glaze Stacking Bowl, Set of 4

1815 Pure Pasta Bowls, Set of 4