Instructions

1. Preheat oven to 180 C (350 F) and line 2 oven trays with baking paper. Set aside.
2. To make the roast potatoes – Place the potatoes, garlic, rosemary, thyme, sage, sea salt and pepper, lemon zest, tapioca starch and olive oil onto a baking tray. Toss to combine. Set aside.
3. To make the herbed butter – Place the butter, rosemary, thyme, sage, lemon zest and sea salt and pepper into a small bowl and stir to combine. Set aside.
4. To assemble the roast chicken – Place the rosemary sprigs onto the remaining oven tray. Place chicken on rosemary sprigs. Place half of the garlic and lemon into the cavity of the chicken. Place the remaining garlic and lemon onto the baking tray. Using your hand, gently loosen the chicken skin away from the breast. Gently work the herbed butter under the skin to cover the breasts and thighs. Truss your chicken using string. OR make a small incision on one side of the cavity (under the leg), place the opposite leg through the slit. Pick up the remaining leg and slide under the opposite leg. Rub the entire chicken with olive oil and season with sea salt and pepper.
5. To cook – Place the potatoes and chicken into the oven. Cook the potatoes for 35-45 minutes (stirring half way to ensure even browning) or until golden and cooked. Cook the chicken for 1 hour – 1 hour 15 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife. Cover the chicken with foil and rest for 15 minutes.
6. Serve the chicken and potatoes drizzled with a little of the lemon and garlic pan juices. Enjoy x