Preparation time: 15 minutes
Cooking time: About 1 hour 30 minutes
Ask Ken for a nice 1.8 kg whole chicken to serve 4
6 bay leaves
small bunch rosemary, broken into sprigs
2 whole garlic heads, cut across the middle
1½ kg potatoes, peeled and quartered
2 tbsp sunflower, vegetable or mild olive oil
50g soft butter
1. Get your oven on first, set it to 190°C/ 170°C fan/ gas mark 5.
2. Heat the oil in a roasting tin while you cut the lemons in half and prick one half all over with your knife. Cut the rest into wedges and set aside.
3. Remove any string tying the legs together (or ask Ken to do it). Put the lemon half inside the chicken with one bay leaf, a few sprigs of rosemary and one half head of the garlic.
4. Tip the potatoes and remaining garlic into the roasting tin, toss and season well. Push the potatoes to the edges of the tin and sit the chicken in the middle.
5. Brush butter all over the breasts and legs with a pastry brush. Season and make sure the potatoes are evenly spaced around the tin.
6. Roast in the centre of the oven for 1 hour 10 minutes, brushing twice with more butter during cooking.
7. Now check that your chicken is properly cooked. Push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the chicken out of the roasting tin and place it on your dish. Cover with foil and let it rest for 5-10 minutes. This will give a juicier chicken.
8. Turn your oven up to 220°C/ 200°C fan/gas mark 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 minutes, turning once, until crisp. Serve with broccoli or green beans.