Garlic and Lemon Roast Chicken with Herbed Potatoes

Retro Roasted Chicken with Lemon and Garlic.

500g potatoes, washed and chopped into quarters

2 TBSP olive oil

1 TBSP dried mixed herbs

1 medium-size whole chicken

1/2 a lemon

7 cloves of garlic

50g butter

salt and pepper

1. Fill a medium saucepan with cold water and add the potatoes.

2. Bring to the boil and then reduce to a simmer, covering the saucepan with a lid.

3. Once the potatoes are almost fully cooked (there should still be some resistance when pierced with a fork), remove from the heat and drain.

4. Place back in the saucepan with the olive oil and herbs and season well with salt and pepper.

5. With the lid on, shake the saucepan around to coat the potatoes. This will also give them a rough surface for roasting, which produces a crisper exterior. But seriously, make sure you hold on tight to that lid. A hot potato to the face can hurt.

6. Preheat the oven to 200C.

7. Place the chicken in a roasting pan and squeeze the lemon juice all over it.

8. Place the squeezed lemon inside the cavity, along with the cloves of garlic.

9. Peel back the skin on top of the breast and stuff half the butter down each side. Basically the butter will be between the skin and the meat.

10. Rub the remaining butter all over the chicken. As well as producing a nice crisp skin, it’s very therapeutic.

11. Season liberally with salt and pepper.

12. Scatter the potatoes around the chicken and place in the oven.

13. Roast for around 45 minutes to an hour, or until the skin browns and the potatoes are crisp.

14. Serve.

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