Roast Chicken

Moroccan-spiced-roast-chicken-Large-Hero-3d67f20b-cf3e-4bbb-803d-a7c3e3ed2137-0-1400x919.jpg

Ingredients

3 bunches garden herbs, we used basil, thyme and tarragon
1.8kg chicken
1 tbsp olive oil, plus extra to drizzle
1 lemon, quartered
600g small potatoes, unpeeled
1 tbsp garlic infused oil

Method

  1. Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon.

  2. Rub the chicken with garlic infused olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.

  3. Lower oven to 200C/180C fan/gas 6.

  4. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.

  5. Drop bunches of tomatoes among the potatoes.

  6. Cook for 10 mins or until the potatoes are just tender and the chicken is cooked through.

Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.