Crispy Skin Roast Chicken with Thyme Jus & Truffle Mashed Potatoes

Name: Crispy Skin Roast Chicken with Thyme Jus & Truffle Mashed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1 Lilydale Whole ChickenÂ; 200g butterÂ; 1 lemon; 1 bulb fennel, quartered; 6 cloves garlic, smashed; 12 sprigs fresh thyme; 12 sprigs rosemary; 2 cups dry white wine (like Sauvignon Blanc); Salt and freshly cracked black pepper; 6-8 sebago potatoes; 2 tbsp truffle butter, heated (or regular butter + truffle oil)Â; Salt and freshly cracked black pepper; 1 cup chicken stockÂ; 1/2 cup dry white wineÂ; 1 tbsp butter; 2 sprigs fresh thyme; Salt and freshly cracked black pepper; Chives, finely choppedÂ

20 mins Prep

90 mins Cook

4 Serves

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Chicken

1 Lilydale Whole Chicken
200g butter
1 lemon
1 bulb fennel, quartered
6 cloves garlic, smashed
12 sprigs fresh thyme
12 sprigs rosemary
2 cups dry white wine (like Sauvignon Blanc)
Salt and freshly cracked black pepper

Truffle Mashed Potatoes

6-8 sebago potatoes
2 tbsp truffle butter, heated (or regular butter + truffle oil)
Salt and freshly cracked black pepper

For the Jus

1 cup chicken stock
1/2 cup dry white wine
1 tbsp butter
2 sprigs fresh thyme
Salt and freshly cracked black pepper

Garnish

Chives, finely chopped

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Pat the chicken dry with paper towels and season generously with salt. Let rest uncovered in the fridge overnight.
Next day, when ready to cook, preheat oven to 220°C
Wash the salt off the chicken and pat dry.
In a blender, mix the butter, garlic, zest of 1 lemon, half the thyme & rosemary until it’s all combined.
Rub the chicken with butter all over making sure to get under the skin. Stuff the cavity with lemon halves, fennel, and thyme and rosemary sprigs.
Pour in the white wine and roast for 1 hour 15 minutes to 1 hour 30 minutes or until the skin is golden and crispy. Halfway through roasting, spoon some of the pan juices over the chicken to keep the skin crispy.
During this time make the mashed potatoes by boiling the peeled and roughly chopped potatoes in a pot of salted boiling water. One fork tender, strain and transfer back into the pot. Mash the potatoes and then add the melted truffle butter and season with salt and pepper. Stir through until silky and creamy.
Once the chicken is cooked, remove from pan, and let it rest on a rack for 10-15 minutes before cutting.
To make the jus, in the pan the chicken was cooked, add in the white wine and stock. Scrape and remove the fonds, the caramelised bits at the bottom. Transfer to a pot and simmer for 10- 15-min. finish the sauce off by whisking in 1 tbsp butter.
Serve by layering the chicken on top of the mashed truffle potatoes and a drizzle of the jus. Garnish with chives and fresh grated truffle.