3-4. Not hard, but you have to handle raw chicken. It's unnecessarily intimidating; you don't even need a proper roasting pan for this! I follow her instructions, but also soften a few tbls of butter and add salt, minced garlic, and sage. I rub it under the skin of the chicken for more flavor. The leftover chicken (and homemade chicken stock!) is worth it for the extra time.
This classic, creamy potato dish is a perfect partner for spring lamb, grilled steaks, chops or even a simple roast chicken. Long, slow cooking ensures the potatoes are cooked through before the cream has evaporated