Poulet Rôti with Herbes de Provence

Ingredients

• 1 whole chicken
• 4 clove garlic
• 1 lemon
• 2 tbsp herbes de Provence
• 3 tbsp olive oil
• 800 g floury potatoes
• 1 tsp sea salt flakes

Method

1. 1

   Preheat the oven to 200 °C / 180 °C fan. Mix the olive oil, herbes de Provence, crushed garlic, and lemon zest into a paste.

2. 2

   Rub the herb paste all over the chicken, including under the breast skin. Stuff the lemon halves into the cavity and season generously.

3. 3

   Cut the potatoes into chunky wedges and arrange in a roasting tin. Place the chicken on top.

4. 4

   Roast for 55–60 minutes until the juices run clear when the thigh is pierced. Rest for 10 minutes before carving.