Lemon herb roast chicken

Method

Cook with confidence.

1. Heat the oven to 220°C / 425°F. Pat the chicken dry and season inside and out with the salt.
2. Halve the potatoes and one lemon. Toss with half the oil, garlic, and half the herbs in a roasting pan.
3. Rub the chicken with remaining oil and herbs. Place it breast-side up over the potatoes; tuck lemon halves around it.
4. Roast 20 minutes, then lower to 190°C / 375°F and cook 45–55 minutes, until the thickest thigh reaches 74°C / 165°F.
5. Rest 15 minutes. Squeeze over the second lemon and spoon the pan juices over the carved chicken and potatoes.