For the chicken:
-1 whole chicken (approx. 1.5kg)
- 2 lemons (1 halved, 1 zested and juiced)
- 4 garlic cloves, crushed
- A few sprigs of fresh thyme
- Olive oil
- Salt & freshly ground black pepper
For the potatoes:
-800g baby or new potatoes, halved
- 2 tbsp olive oil
- 1 tbsp fresh rosemary or thyme, chopped
- Salt & pepper
Instructions:
1. Prep the chicken:
Preheat the oven to 200°C (fan). Pat the chicken dry with kitchen paper. Stuff the cavity with the halved lemon, a couple of crushed garlic cloves and a few sprigs of thyme.
2. Season generously:
In a small bowl, mix olive oil with lemon zest, juice, the remaining garlic and a good pinch of salt and pepper. Rub this all over the chicken, especially under the skin if possible.
3. Prepare the potatoes:
Toss the potatoes with olive oil, chopped herbs, salt and pepper. Place them in a roasting tray and sit the chicken on top, breast side up.
4. Roast:
Roast for 1 hour 15 minutes (or until the juices run clear and the internal temperature hits 75°C). Baste halfway through and turn the potatoes if needed for even crisping.
5. Rest & serve:
Let the chicken rest for 10–15 minutes before carving. Serve with the roasted potatoes and any pan juices spooned over the top.
