- 1 whole free-range chicken (about 1.5 kg)
- 2 lemons (1 halved, 1 sliced into rounds)
- 4 garlic cloves, crushed
- A handful of fresh thyme sprigs
- A handful of fresh rosemary sprigs
- 800g new potatoes, halved
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
Instructions:
1. Preheat the oven to 200°C.
2. Prepare the chicken: Rub the skin with olive oil, season generously with salt and pepper. Stuff the cavity with half a lemon, garlic cloves, and a few sprigs of thyme and rosemary.
3. Arrange in a roasting dish: Place the chicken in the centre. Scatter the potatoes around it, tossing with lemon slices, more herbs, olive oil, salt and pepper.
4. Roast: Cook for 1 hour 15 minutes, or until the chicken juices run clear when pierced and the potatoes are golden and crisp.
5. Rest and serve: Allow the chicken to rest for 10 minutes before carving. Serve with the roasted potatoes and a squeeze of fresh lemon juice.
