Add flavour from the inside: Heat
oven to 190C/fan 170C/gas 5. Halve
the lemons and prick one half all over with
your knife. Cut the rest into wedges and set
aside. If the chicken’s legs are tied with
string, remove it. Put the lemon half inside
the cavity with a bay leaf, a few sprigs of
rosemary and one half head of garlic.
Assemble the roast: Tip the potatoes
and remaining garlic into the roasting
tin, toss with the oil and season. Push the
potatoes to the edges and sit the chicken in
the middle. Brush butter all over the breasts
and legs with your pastry brush. Season and
make sure the potatoes are evenly spaced
around the tin. Re-tie the legs if you like.
Roast and check it’s cooked: Roast in
the centre of the oven for 1 hr 10 mins,
brushing twice with more butter during
cooking. 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.