Directions

1. 1. Put the potatoes in a pan and add just enough lightly salted water to cover them.
2. 2. Bring to the boil and cook for 3 minutes. Drain in a colander and return to the pan.
3. 3. With the lid on the pan, give the pan a good shake to roughen the edges of the potatoes.
4. 4. Preheat the oven to 190°C/375°F/ gas mark 5.
5. 5. Remove the giblets from the chicken if necessary. Pull out any fat from inside the rim of the body cavity. Wipe inside and out with kitchen paper (paper towels).
6. 6. Place in a roasting tin (pan). Season with salt and pepper. Sprinkle the breast with flour. Smear all over the breast with 50 g/2 ounces/ 1/4 cup of the butter.
7. 7. Arrange the potatoes around the bird. Cut the remaining butter into small flakes and scatter over the potatoes. Roast in the oven for 1/2 hours, spooning the fat over the breast occasionally and turning the potatoes over halfway through cooking.
8. 8. Make the sauce and cook the peas. Cut the bird into quarters or carve.
9. 9. Serve with mushroom sauce and peas.