Preheat the oven to 180°C (160°C Fan) / Gas Mark 4.
Layer the sliced potatoes in a buttered baking dish.
Warm the cream with the crushed garlic, season well, then pour over the potatoes.
Top with the grated Cheddar and bake for 40–45 minutes until golden and tender.
Season the chicken well.
Heat the olive oil in an ovenproof frying pan over a medium-high heat.
Place the chicken skin-side down and cook for 6–8 minutes until the skin is crisp and golden.
Turn over and transfer the pan to the oven for 12–15 minutes, or until the chicken reaches 75°C internally.
Remove from the oven and immediately place a generous slice of Whisky Butter on each chicken breast. Leave to rest for 5 minutes while the butter melts into a rich glaze.
Boil the carrots for 5 minutes until just tender.
Drain and return to the pan with the honey, Whisky Butter and thyme.
Cook over a medium heat for 2–3 minutes until glossy.
Place a portion of dauphinoise potatoes onto each plate.
Add the roasted chicken and spoon over the melted Whisky Butter from the resting plate.
Serve alongside the glazed carrots and finish with chopped parsley and freshly cracked black pepper.
Serve with crusty artisan bread and seasonal greens for a hearty yet refined meal. The rich, velvety Whisky Butter transforms a simple roast chicken into a restaurant-quality dish that’s perfect for Sunday lunch or an elegant dinner.
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