Donna Hay served up a tasty roast garlic chicken with potato and leek gratin on Saturday Kitchen.

The ingredients for the roast garlic are: 6 large garlic bulbs, extra virgin olive oil, to drizzle and sea salt flakes.

For the roast garlic chicken: 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs, 80g unsalted butter, softened, 1.3kg whole chicken, ½ lemon, cut into wedges, extra virgin olive oil, for drizzling, sea salt and freshly ground black pepper.

For the potato and leek gratin: 1kg starchy potatoes, peeled and thinly sliced, 2 leeks, trimmed and cut into thin rounds, 1 tbsp fresh thyme leaves and 310ml double cream.

See recipes by Donna in her book titled: Even More Basics to Brilliance available from Amazon now.