French-Style Roast Chicken Joint, Cheesy Truffle Frites & Salade

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air

Put a baking paper-lined baking tray in the oven to preheat

Tip: Cooking for 3 or more? Use 2 trays!

Peel and chop your shallot[s] in half

Cut your red potato[es] (skins on) into fries

Add the fries to the preheated tray[s] with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put in the oven for 25-30 min or until golden and crispy – these are your frites

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Pat your chicken breast joint[s] dry with kitchen paper and season with a pinch of salt

Once hot, add the chicken, skin side down, and cook for 3-4 min or until the skin is golden brown, then remove from the heat

Tip: Cooking for 4 or more? Use 2 pans or cook in batches!

Once browned, transfer the chicken to a baking tray and reserve the pan

Top the chicken with a generous knob of butter and sprinkle with your dried thyme and put the tray in the oven for an initial 5 min

After an initial 5 min, add the halved shallots to the tray and return to the oven for a final 13-18 min or until golden and cooked through (no pink meat!), once cooked, remove from the oven and leave to rest for a few min – this is your roast chicken

Meanwhile, wash your salad and pat dry with kitchen paper

Grate your Italian hard cheese finely

Chop your parsley finely (including the stalks)

Add your Dijon mustard to a large bowl with your cider vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt, sugar and pepper and mix until completely combined – this is your French dressing

Add your salad to the French dressing and toss – this is your salade

Once the chicken is resting, boil half a kettle

Combine your gravy base with 125ml [200ml] [250ml] boiled water and whisk thoroughly until completely combined

Add the gravy base to the reserved pan and cook over a medium-high heat for 2-3 min, stirring regularly, or until thickened

Once thickened, add any resting juices from the chicken with the roasted shallots and stir it all together – this is your jus