Ingredients
- 1 bunch of thyme
- 1 kg of potatoes, medium sized
- 2 tbsp of olive oil
- 1 chicken, extra large roast, approximately 2kg
- 2 garlic cloves, crushed
- 1 garlic bulb
- 1 lemon, zest and juice
Method
Step 1
Preheat the oven to 180C fan/200C/gas 6.Step 2
To make the hasselback potatoes, cut slices along the width of each potato at 4-5mm intervals about two thirds of the way into the flesh. Place into a large bowl.Step 3
Add 2 cloves of crushed garlic, grated lemon zest and juice and olive oil. Season and mix well. Reserve the juiced lemon.Step 4
For the roast chicken, place the chicken into a large roasting tin. Arrange the prepared hasselback potatoes around the chicken, cut sides up.Step 5
In the cavity of the chicken, place the garlic bulb and reserved juiced lemon. Reserve 1 tablespoon of thyme leaves and place the remaining thyme sprigs into the cavity.Step 6
Drizzle a little olive oil over the chicken, scatter with the reserved thyme leaves and season with salt and pepper.Step 7
Roast in the preheated oven for 1 hour 30 minutes, basting the chicken and potatoes at 30 minute intervals.Step 8
To test your chicken is cooked insert a skewer into the thickest part of the bird and check the juices are running clear. Increase the cooking time if necessary, removing the cooked hasselback potatoes and keeping warm.Step 9
Allow to rest for 10 minutes before carving. Serve with seasonal green vegetables.