Beer butt roasted chicken with Boschetta al Tartufo and potato bake

I have a real need to innovate and create when it comes to cooking. This week the Captain said she wanted to eat something french...so...being out of ideas I thought I'd cook something that could pass as french, but use ingredients and techniques borrowed from all over the world.
Beer Butt Chicken is a very effective way to roast a chicken, traditionally it's done on a grill with a lid but an oven works perfectly. The idea is to sit the chicken upright on a tray with a nearly full beer can inserted in the backside of the animal. This technique keeps the meat really tender and moist as the beer evaporates in the cavity.
The Boschetto and potato bake came to me as I was thinking of the Savoyard Tartiflette. Even though I like it very much it is extremely heavy and hearty. I remembered having crushed steamed potato with Truffle oil drizzled over it and it was delicious, so I thought, why not combine elements from both, make a kind of Tartiflette but use truffle cheese and also Greek yogurt instead of creme fraiche. The combination was a resounding success!
So here is how it goes:

What you need is: Fresh chicken, firm potatoes, olive oil (+truffle infused olive oil), beer in a can, Greek yogurt, Boschetta al Tartufo cheese and Vegeta (a Polish dried vegetable and salt spice, but a stock cube could do), salt'n pepper.

Make a mix by adding a little olive oil to a large table spoon of Vegeta (or stock cube) and spread the mix all over a rinsed and patted dry chicken. Sit the chicken over the opened beer can (of which you have already drunk a third and added a teaspoon of Vegeta), put the chicken and beer can on a tray and in the oven at 170C for 2h.

To make the potato and cheese bake all you need is this: Spuds, cheese (Boschetto), Greek yogurt, Truffle infused olive oil, salt'n pepper.

Start by peeling and slicing the spuds into thick slices.

Roughly slice the cheese.

Par boil the spuds for about 5 minutes.

Drain and leave to cool.

Layer the spuds, cheese and yogurt (and a drizzle of the truffle oil) in a buttered over dish.

Finish with yogurt, a sprinkle of crushed pepper and salt and a handful of grated cheese. Stick it in the oven next to the chicken when there is about 45 minutes left and bake for the remaining time.

Once all is cooked leave the chicken to rest out of the oven for 10 minutes and serve everything. Ladle some of the jus around the food.

Bon appetit!