This recipe has been produced and shared by Premier

Serves 10
10 Minutes prep time
25 Minutes cook time

Ingredients

Fondant potatoes
10 large potatoes
5g sprigs of thyme
75g butter
500ml Bisto Chicken Bouillon – prepared
Salt and black pepper to taste

Roast Chicken

25g Bisto Chicken Bouillon
10 x chicken breast, skin with wing bone
3 lemons, cut into slices
5g fresh thyme
1l water
75g Bisto Gravy Granules Chicken

Allergens

Please check the ingredients declaration on the products you use making this recipe.

Soybeans
Cereals containing Gluten
Milk
Celery

Method

1.  Pre-heat the oven to 180°C, 350°F, gas mark 4.

2. Peel the potatoes. Make each one into a disc. Do this by cutting a flat top and bottom to each potato. Then cut out a disc of potato with a pastry cutter. Cut off the sharp corners to make a nice disc shape.

3. Melt the butter in a pan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.

4. Add the prepared Bisto Chicken Bouillon. Add in the thyme sprigs, and season
well.

5. Cover with a lid or tin foil and place in the oven for 25-30 minutes, covered until the potato is cooked. Keep warm.

6. While the potatoes are cooking, mix the olive oil and Bisto Bouillon together to form a paste. Then rub into the chicken. Place the chicken into an oven tray.

7. Add the lemon slices to the chicken, then roast, basting the chicken with the juices in the pan, until the chicken is cooked through. When the chicken is cooked remove from the tray.

8. Add the water to the pan, bring to the boil and whisk in the Bisto Gravy Granules Chicken. Once it thickens, strain to remove any bits, then serve with the cooked chicken, potatoes, and seasonal vegetables.