Roast chicken with Paris mash

Instructions

1. To make the mash, place the unpeeled potatoes in a large saucepan and cover with cold water and season with salt. Bring to the boil, then reduce the heat and simmer for 40- 50 minutes, or until tender. The potatoes are ready when they are easily pierced with a sharp knife. Drain.
2. Meanwhile, roast the chicken. Pre-heat the oven to 200°C. Rub the butter all over the chicken and sprinkle with sea salt and white pepper. Fill the cavity with half of the thyme, garlic and three bay leaves. Place the remaining herbs on the base of a roasting tray and place the chicken on top. Roast the chicken for 55 minutes to 1 hour, or until golden and cooked through. Remove the chicken from the oven and allow to rest in a warm place for 15 minutes before carving.
3. When the potatoes are cooked, peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the potatoes through a mouli or potato ricer. Place into a saucepan, using a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).
4. In a small saucepan, bring the milk to the boil, then reduce to a simmer. Place the mashed potato over low heat and add 50 ml of milk. Stir until combined. Pass the potato purée through a drum sieve.
5. Return potato purée to the saucepan. Add the butter and beat with the spoon, add the remaining milk and continue to beat. Season with salt to taste. Set aside.
6. Carve the chicken. In a small saucepan, bring the chicken jus to the boil. Serve some of the breast and the leg with the Paris mash and spoon over the jus. Sprinkle with parsley.