I was in smoked food heaven this week when I found smoked garlic in my local green grocer!
If you can’t find smoked garlic just make this with regular garlic, the taste is still amazing and the pan juices, well, you’ll want to dip the potatoes or bread in those! Pour off the fat and keep it for making roast potatoes another time.
3 large cloves smoked garlic
2 teaspoons smoked salt flakes or regular salt flakes
1/2 teaspoon peppercorns
100g butter at room temperature
1kg baby potatoes
In a large mortar and pestle, crush the garlic, salt and peppercorns, add the butter and mix very well.
Take the chicken and using poultry shears, remove the spine, flip the chicken over and push firmly on the breasts to flatten.
Using your fingers, loosen the skin over the breasts, thighs and legs.
Using a teaspoon or I use a sundae spoon, take small amounts of the butter and spoon it under the skin then using your fingers on the outside, massage it all over the meat.
Use around two thirds of the butter under the skin and then rub the remaining butter over the outside of the skin.
While your hands are all buttery, take each potato and rub it with you buttery hands before spreading them around the pan.
Allow to marinade for 2-24 hours.
Preheat the oven to 180 degrees Centigrade.
Pop the chicken and potatoes in the oven and bake, uncovered, for 30 minutes, baste, turn the potatoes and return to the oven for a further 30 minutes, baste and turn again and bake for another 15-20 minutes.
Allow to rest for 20 minutes before serving.