Ingredients

1 medium chicken

1kg new potatoes, halved

4 bay leaves

3 tbs fresh rosemary

1 whole garlic bulb, cut across the middle

1 lemon, halved

50g butter

2 tbsp olive oil

Method

Heat oven to 190C/fan 170C/gas 5.

Open the chicken and push into the cavity half a lemon, the halved garlic bulb, the bay leaves and 1 tbsp of rosemary.

Put the chicken into a large roasting tray.

Put the new potatoes into a bowl with the oil, season and mix with your hands to ensure the potatoes are well coated.

Place the potatoes around the chicken.

Melt the butter and brush all over the chicken. Now season well.

Roast the chicken for 1 hour, turning the potatoes half way through and basting the chicken with a little more butter.

Now sprinkle the potatoes with the remaining rosemary and juice from the remaining half lemon.

Return to the oven for 20mins until the chicken is cooked through and the skin is crisp and golden brown.

Leave the chicken to rest for 10-15 mins before serving with the new potatoes and steamed broccoli.

To check that it's cooked, push a skewer through the thickest part of the thigh.

The juices will run clear when ready.

Lift the bird out of the tin with the wooden spoons and sit it on your board or platter.

Cover with foil and rest.

This will give a juicier chicken.

Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung.

Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp.

Serve your roast with simple vegetables like broccoli.

The chicken isn't cooked Your chicken is a bit bigger than 1.

8kg or may have been very cold from the fridge.

Put the roasting tin back in the oven for another 10 mins, then test again.

Don't worry about the potatoes overcooking, they'll be fine.

New flavours Chorizo & paprika: Add 1 tsp smoked or sweet paprika to the softened butter and tip chunky pieces of chorizo into the pan with the herbs and lemon.

With honey-roasted veg: Switch the potatoes for big chunks of carrot, squash, red onion and any other roots you like.

Add a squeeze of honey to the pan along with the herbs, omitting the lemon.

Pan too small? Cook in separate pans, with the chicken on the middle shelf.

Once the chicken is cooked, remove and rest, turn up the oven and finish your potatoes.

Cooks Comments and Tips

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