Roast Chicken with Poutine Style Chips and Gravy

Steps

1. Preheat oven grill to high. Line two oven trays (one with a lip) with baking paper. Pat chicken dry, place on prepared tray (with lip), skin-side-up, season and drizzle with oil. Grill for 3-4 minutes until skin is lightly golden. Remove from oven, turn oven to bake 220°C. Mix chicken marinade ingredients in a bowl.
2. Make two slash marks with a sharp knife on each thigh, spread marinade over the chicken and push some marinade into each cut. Roast for 28-30 minutes, or until chicken is just cooked through, basting occasionally with the juices (see tip). Remove from oven, cover, and set aside to rest for 5 minutes.
3. While chicken cooks cut potatoes into 1cm chips. Toss with a drizzle of oil on second prepared tray and season. Cook, on rack above chicken, for about 25 minutes turning once to ensure even cooking. Sprinkle over grated cheese and cook a further 5 minutes, until golden and tender.
4. While chicken is resting, scoop out 2 tablespoons of cooking juices and reserve. In a small pot on medium heat, add butter and flour and cook for 2 minutes, stirring. Add chicken stock and reserved chicken resting juices, cook, stirring for 3-4 minutes until gravy is smooth and thickened.
5. Add oil and lemon juice to a medium bowl. Finely slice lettuce; grate carrot; cut tomato into wedges; cut cucumber in half lengthways then slice 1cm. Add to bowl and toss to combine.
6. To serve, cut chicken into eight pieces and serve on a platter with poutine chips for everyone to help themselves. Pour gravy over chicken and poutine. Serve salad on the side.