3 bunches garden herbs, we used basil, thyme and tarragon
1.8kg chicken - the best you can buy
1 tbsp olive oil, plus extra to drizzle
1 lemon, quartered
2 garlic cloves
600g small potatoes, unpeeled
4 bunches of cherry tomatoes, on-the-vine
Heat oven to 220C/200C fan/gas 7.
Strip all the leaves from the herb stalks then
stuff the stalks into the chicken cavity
with the lemon and garlic. Rub the
chicken with olive oil and season. Sit it
in a roomy roasting tray and place in
the oven for 30 mins.
Lower oven to 200C/180C fan/gas 6.
Take the chicken out of the oven and toss
the potatoes in the pan juices, then cook
for a further 30 mins.
Drop bunches of tomatoes among the
potatoes. Cook for 10 mins or until the
tomatoes are just tender and the chicken
is cooked through. Leave everything to
rest for 10 mins, then scatter the chicken
and potatoes with the herb leaves and
a drizzle of olive oil, then serve.