Greek lemon chicken
1 large organic free-range chicken (I use Bostock’s. Or try a butterflied chicken to save time, but make sure the potato pieces are tiny or they won’t crisp up)
10 large Agria potatoes, peeled
4 juicy organic lemons, 2 halved 2 whole bulbs garlic, 3 cloves removed, the bulbs sliced in half horizontally Handful each fresh rosemary and thyme sprigs, plus extra to serve 1. Preheat the oven to 200ºC.
2. Bring chicken to room temperature and rub with lots of olive oil and salt.
3. Bring a big pot of salted water to boil. Cut potatoes into small pieces and add to pot with two whole lemons and three garlic cloves. Cook for 8 minutes, drain and return pan to stove for a minute to steam. Remove from heat, pop the lid on and vigorously shake pot; this will make the potatoes crispy later on. Tip into a large roasting tray, drizzle with olive oil and sprinkle with salt, pepper and rosemary.
4. Pierce the skin of the boiled lemons several times and insert into chicken cavity with boiled garlic and half the thyme.
5. Place the chicken in the centre of the roasting tray among the potatoes. Add four lemon halves, the halved garlic bulbs, and the remaining thyme to the tray.
6. Roast for 20 minutes, then reduce to 180°C and cook until chicken is a lovely golden colour and the juices run clear when a thigh is pierced with a knife (roughly a further 50-70 minutes; less of course if using a butterflied chicken).
7. Remove chicken from tray and cover. Shimmy potatoes around and return to oven for a few minutes for extra crispiness.
8. Cut chicken into portions and serve on a giant board, sprinkled with fresh herbs. Serve potatoes and roast garlic in a warmed dish. If you wish, serve with a leafy salad; I made one with roasted heritage carrots.