Ingredients
- 1 whole chicken
- Potatoes
- Olive oil
- Butter
- 2 garlic cloves
- Lemon
- Rosemary or thyme
- Salt and pepper
- Green beans, broccoli, or salad leaves
Method
- Heat the oven to 220C.
- Spatchcock the chicken by cutting out the backbone, then press the breastbone down so the chicken lies flat.
- Rub the chicken with olive oil, butter, crushed garlic, lemon juice, herbs, salt, and pepper.
- Cut the potatoes into chunks, toss with oil and salt, and place them around the chicken on a roasting tray.
- Roast for 40-45 minutes, until the chicken skin is crisp and the juices run clear.
- Rest the chicken for 10 minutes before carving.
- Serve with the roast potatoes and greens or salad.
Notes
- Ask the butcher to spatchcock the chicken if you want to skip that step.
- Add extra lemon wedges to the tray for a brighter gravy or pan juices.