• Ingredients: 29
  • Serves: 4

Roast chicken with potatoes "by the wall" with olive oil, large garlic cloves, minced, dried oregano, white-skinned potatoes, peeled, each cut into 6 long wedges, , fresh lemon juice.

Ingredients

  • 6 tbsps. olive oil
  • 3 large garlic cloves, minced
  • 3 tsps. dried oregano
  • 2 1/4 lb. white-skinned potatoes, peeled, each cut into 6 long wedges
  • 1 4-pound chicken, cut into 8 pcs.
  • 3 tbsps. fresh lemon juice

For meat and vegetables

  • 2 3/4 lb. veal breast
  • 1 pound boneless veal shoulder, trimmed and cut into 2-inch pcs.
  • 2 1/2 quarts water
  • 6 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 4 black peppercorns
  • 2 onions, halved
  • 4 carrots, quartered crosswise
  • 1 leek , halved lengthwise and cut crosswise into 1/2-inch pcs.
  • 2 tbsps. unsalted butter
  • 1/2 lb. mushrooms, quartered

For sauce

  • 3 tbsps. unsalted butter
  • 3 tbsps. all-purpose flour
  • 2 large egg yolks
  • 2 tbsps. crème fraîche
  • 1 1/2 tbsps. fresh lemon juice

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl.

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  2. Step 2 Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper.

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  3. Step 3 Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.

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  4. Step 4 Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.