90 mins active prep time, 6 servings

This recipe is from ‘Margaret Fulton Favourites’ by Margaret Fulton, published by Hardie Grant Booked, $39.95

See full recipe at cooked.com.au

Photography @ Tanya Zouev and Armelle Habib

From the author:

This kind of chicken dinner is worth travelling miles for, especially on a Sunday. The French roasting method is to add stock to the baking dish and baste the chicken during the cooking. The chicken may appear pale but miraculously the skin turns a lovely golden brown towards the end and the flesh stays beautifully moist. The potatoes taste good, too, having taken in some of the flavour of the chicken.

Ingredients & quantities (Included in delivery)

- 1 free range chicken
- A few flat-leaf parsley stalks
- 3 strips orange rind
- 500g baby potatoes
- 4 large desiree potatoes, peeled and quartered

Ingredients (pantry items)

- 60g butter
- Salt and freshly ground black pepper
- 1 1/2 cups chicken stock
- 1/4 cup white wine

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.