Roasted Chicken with Hasselback Potatoes

recipe

• Step 1
  Preheat the oven to 180°C. Peel then finely slice the shallot.
• Step 2
  Chop the parsley.
• Step 3
  Chop the chestnuts.
• Step 4
  Roughly slice the ham.
• Step 5
  Chop the walnuts.
• Step 6
  In a bowl, roughly tear the sandwich bread. Add the milk and a beaten egg, then mix.
• Step 7
  Then add the chestnuts, walnuts, ham, shallot, parsley and armagnac. Salt, pepper and mix everything, then stuff the capon with the stuffing.
• Step 8
  Wash the potatoes. Cut them widthwise at regular intervals. Don't go all the way by cutting them in order to maintain their shape. Tip: place chopsticks on each side of the potatoes.
• Step 9
  Oil the bottom of a large baking dish, then add the stuffed capon. Tie the capon to hold the wings and legs.
• Step 10
  Then add the hasselback potatoes all around the capon. Season with a drizzle of olive oil, salt and pepper, then place a few pieces of butter on the capon. Bake for 15 minutes at 180°C.
• Step 11
  After 15 minutes, remove the dish from the oven and sprinkle everything with a small cup of water (i.e. 5cl per person). Bake again for 1h30 at 180°C.
• Step 12
  Take the stuffed capon out of the oven and cut the strings. Serve it with the hasselback potatoes, stuffing and a little chopped parsley, if you have any left. It's ready !