CHIPS WITH EVERYTHING

Bake them to make a healthy side

Serves 4 Prep 20 mins Cook 1 hr £1.05 a portion 756 kcals, 47g fat, 19g sat. fat, 2g sugar 1 small chicken (about 1.25kg)

FOR THE KIEV BUTTER

1 large garlic clove, crushed ¼ small pack parsley, finely chopped 2 tbsp lemon juice 100g unsalted butter, at room temperature

FOR THE CHICKEN SALT

chicken bouillon cube, crumbled 2 tbsp flaky sea salt 1 tsp smoked paprika

FOR THE CHIPS

900g Maris Pipers (4 medium potatoes) 3 tbsp olive oil

First, make the Kiev butter. Beat the garlic, parsley, lemon juice and some seasoning into the butter. Roll the butter into a log, wrap in cling film, then chill in the fridge until needed. For the chicken salt, mix all the ingredients in a bowl, then set aside. The butter and salt can be made up to two days ahead. Cut the potatoes into thick, finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Drain, then place on a tray to cool.

Heat oven to 220C/200C fan/gas 7. If you have a trivet or wire rack, set it over a roasting tin and sit the chicken on it. If you have neither, put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast, and push the butter underneath. Season the chicken all over with of the flavoured salt.

Roast the chicken for 20 mins, then turn it over so that it is breast-side down. Return to the oven, cook for 20 mins more, then turn it breast-side-up again and cook for a final 20 mins until crispy and golden.

Meanwhile, put the oil in a baking tray in the bottom of the oven. Toss the cooled chips in of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.

Remove the chicken from the oven and rest for 5 mins. Carve the chicken and place on a platter with slices of the Kiev butter melting over each portion. Serve with the chips and the remaining chicken salt.