This simple roast chicken is inspired by an old Portuguese recipe for "roast chicken with suckling pig sauce". The chicken itself is delicious, but the potatoes steal the show.
1kg potatoes, peeled and cut into 2cm cubes
1 whole chicken, about 1.6kg
salt, to season
10 garlic cloves, roughly chopped
150g bacon, roughly chopped (check gluten-free if required)
¼ tsp freshly ground pepper
¼ cup finely shredded parsley
¼ cup white wine
Heat your oven to 220C (200C fan-forced), preferably with a grill setting. Rub a little of the butter over the base of a roasting tray and add the potatoes. Butterfly the chicken by cutting through the breast and pressing it flat on a board. Season both sides of the chicken well with salt.
Chop the garlic and bacon together on a board to combine, then mix with the pepper, half the parsley and the white wine. Place the chicken on top of the potatoes and cover the skin of the chicken with the bacon and garlic mixture.
Roast the chicken for 45 minutes until browned and cooked through. Remove the chicken from the pan to rest, stir the potatoes and return them to the oven for a further 20 to 25 minutes.
Serve the potatoes and chicken together scattered with the remaining parsley.
Adam's tip A chicken can be butterflied by either cutting through the spine of the bird or through its breast. Cutting through the spine is more common, but cutting through the breast of the chicken is easier and reduces the amount of skin that bunches between the drumsticks.
Serving suggestion: Raddichio with raisins and parmesan
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.