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.