Garlic Roast Chicken With Beetroot Dauphinoise

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

Finely slice your potato[es] into thin discs (roughly the thickness of a standard coin) and then add the potato discs to a large heatproof bowl then cover the bowl with cling film and pierce a few holes in the top with a fork and put the bowl in the microwave for 5-6 min or until the potatoes are slightly tender

Meanwhile, peel and finely chop (or grate) half your garlic

Peel and finely slice (don't chop!) your remaining garlic

Combine your clotted cream with 50ml [75ml] [100ml] milk and add the chopped garlic and a very generous pinch of salt and pepper – this is your garlic cream

Drain your beetroot in a colander over the sink, then slice the drained beetroot finely

Add the sliced beetroot to the bottom of an oven-proof dish then top with the sliced potato

Pour over the garlic cream, cover the dish with tin foil and transfer it to the oven for 20-22 min or until piping hot and bubbling – this is your dauphinoise

While the dauphinoise is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your chicken and cook for 3 min on each side or until lightly browned

Tip: Cooking for 3 or more? Do this in batches!

Once the chicken is browned, transfer the chicken (reserve the pan!) to a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 12-14 min or until the chicken is cooked through (no pink meat!) and the juices run clear – this is your roast chicken

While the chicken is cooking, wash your salad, then pat dry with kitchen paper

Grate your Italian hard cheese finely

Once the dauphinoise has had 20 min, remove the dish from the oven, then remove the tin foil

Top with the grated cheese and a pinch of salt and pepper, then return the dish to the oven, uncovered, for 4-5 min or until the cheese is melted and slightly crisp – this is your beetroot dauphinoise

Once the chicken is ready, transfer the cooked chicken to a clean chopping board to rest, reserve any chicken juices from the baking tray[s]

Return the reserved pan to a medium heat with a knob of butter and any chicken juices from the baking tray

Once melted, add the sliced garlic with a pinch of salt and pepper and cook for 1-2 min or until fragrant – this is your garlic butter sauce