This flavoursome roast makes a great centre piece on the table.
Method
Preheat the oven to 140°C, Gas1.
Stuff the cavity of the chicken with 2 halves of lemon, 1
quarter of red onion and 2 thyme sprigs.
Place the chicken in a large roasting tin.
Smear the softened butter all over the bird and season.
Add potatoes to a bowl along with garlic and rest of lemon,
onion and thyme.
Add a good glug of olive oil and mix through potato mixture
providing an even coating.
Season.
Arrange potatoes around the chicken and cover loosely with
foil.
Place in oven for 1 hour.
Remove from oven and increase temperature of oven to 190°C, Gas
5.
Remove foil from chicken and potatoes, turning potatoes to
ensure they are not sticking and basting chicken.
Place back in oven and roast for approx. 1hour- 1 hour 10 mins
or until the juices of the meat run clear and the potatoes are
cooked and golden in colour.
Remember to baste the chicken from time to time and turn the
potatoes for even cooking.
Gaynor's Tip: This flavoursome roast makes a
great centre piece on the table to dig into. Serve with fresh
greens and the pan juices.