Upside-down roast chicken and potatoes

Serves four

Ingredients

• 1 free-range chicken,

about 1.5kg

• 2kgs Maris Piper potatoes • 1 lemon

• 1 large bunch mixed herbs:

thyme, oregano, sage • Large handful rosemary,

leaves picked off

• Olive oil

• 2 heaped tbspns goose fat • Flaky sea salt

• Black pepper

Method

Peel the potatoes and cut them into large bite-sized pieces. Boil in a large pan of salted water for about 5mins until just starting to soften. Drain into a large colander and let them stand for 5mins. Shake the colander vigorously to bash up the potato edges. Pre-heat the oven to 200˚C.

Rub the chicken all over with olive oil and season generously with salt and pepper. Cut the lemon in half and stuff it into the cavity, then plug with the mixed herbs. Place a large roasting tray on the bottom shelf of the oven and then put the chicken directly onto the middle shelf, breast-side down.

Roast for 30mins then turn. At the same time, put goose fat into the roasting tray and, when smoking, add potatoes. Coat well before returning to the oven.

Roast the chicken for a further 30mins. Next, remove the chicken, placing it breast up, onto a board and loosely cover with foil.

Turn the oven up to 225˚C. Give the tray with the potatoes in a shake, adding a scatter of salt and the rosemary leaves, and roast for a further 15mins while the chicken rests. With a sharp carving knife, distribute the meat evenly among four plates. Serve with the golden potatoes.