Roast garlic chicken with potato and leek gratin recipe
 Enjoy comfort food at its finest with this roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay's roast garlic bruschetta. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs80g/2¾oz unsalted butter, softened1.3kg/3lb whole chicken½ lemon, cut into wedgesextra virgin olive oil, for drizzlingsea salt and freshly ground black pepper 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs 80g/2¾oz unsalted butter, softened 1.3kg/3lb whole chicken ½ lemon, cut into wedges extra virgin olive oil, for drizzling sea salt and freshly ground black pepper 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced2 leeks, trimmed and cut into thin rounds1 tbsp fresh thyme leaves310ml/½ pint double cream 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced 2 leeks, trimmed and cut into thin rounds 1 tbsp fresh thyme leaves 310ml/½ pint double cream Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish.Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Divide the carved chicken and the gratin between warmed plates. Recipe tips Store any leftover roast garlic in sterilised jars for up to three days. You can also use it in Donna’s delicious roast garlic bruschetta recipe.