Mother's Day Butterflied Roast Chicken with Potato Gratin

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Set aside a baking dish. Place chicken on a lined oven tray and drizzle with oil. Roast on lower oven rack for 40-45 mins, until chicken is cooked through. Rest, covered.
2. Cut potatoes into 1cm rounds. Place potatoes in a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and drop heat to medium. Cook for about 10 mins, until just tender. Drain well.
3. Meanwhile, mince garlic. Heat oil in a frypan on medium-high. Cook garlic for about 1 min until fragrant. Add white wine reduction and simmer for 1-2 mins. Add cream and simmer for 2-3 mins, until slightly thickened. Season with salt and pepper.
4. Layer potatoes in baking dish and pour over the cream sauce. Grate cheese and sprinkle over potatoes. Season with pepper. Bake on upper oven rack for 25-30 mins, until golden.
5. Thinly slice onion and cucumber. Mix together mustard, vinegar, olive oil and pinch of salt in a salad bowl. Add onion, cucumber and mesclun to bowl and toss to combine. Carve chicken just before serving. Plate chicken with gratin and salad. Happy Mother’s Day!