Lemon, Garlic & Thyme Roast Chicken with Crispy Potatoes

⏱ 110 min · Serves 4

A no-fuss whole roast chicken with shatteringly crisp skin, perfumed with lemon and thyme, sitting on potatoes that soak up every drop of golden juice. Sunday lunch sorted with one tin.

Per serving: 880 kcal · 58.0g protein · 48.0g carbs · 51.0g fat

Ingredients

• 1 whole chicken, about 1.6-1.8kg
• 1kg floury potatoes (Maris Piper or Yukon Gold), peeled and cut into 4cm chunks
• 1 unwaxed lemon
• 1 whole head of garlic, halved across the middle
• Small bunch fresh thyme (about 10 sprigs)
• 50g softened butter
• 2 tbsp olive oil
• 1 tsp flaky sea salt, plus more for seasoning
• Freshly ground black pepper
• 1 onion, thickly sliced
• 150ml chicken stock or water

Method

1. Take the chicken out of the fridge 30 minutes before cooking and pat it very dry with kitchen paper. Heat the oven to 220C/200C fan/425F.
2. Mash the softened butter with the zest of the lemon, the leaves from 4 thyme sprigs, 1/2 tsp salt and plenty of pepper. Loosen the skin over the breast with your fingers and push most of the butter underneath; smear the rest over the outside.
3. Halve the zested lemon and push it into the cavity along with the remaining thyme sprigs and one half of the garlic head. Tie the legs loosely with string if you like.
4. Toss the potatoes and onion with the olive oil and a good pinch of salt in a large roasting tin, spreading them in a single layer. Tuck in the remaining garlic half, cut side down. Sit the chicken on top, breast side up.
5. Roast at 220C for 20 minutes, then reduce to 190C/170C fan/375F and pour the stock into the tin around the potatoes. Roast for a further 55-65 minutes, turning the potatoes once halfway and basting the chicken with the pan juices.
6. Check it's done: the juices from the thickest part of the thigh should run clear and a thermometer should read 74C. If the skin needs more colour, blast at 220C for 5-10 minutes.
7. Lift the chicken onto a board, cover loosely with foil and rest for 15 minutes. Return the potatoes to the oven at 220C to crisp while the bird rests.
8. Carve the chicken, squeeze the soft roasted garlic cloves over the potatoes, and spoon the pan juices over everything.