Roast Chicken with Aromatic Herbs and Lemon Juice

Method

1. Gently lift the skin of the half chicken to create a pocket under the skin, being careful not to tear it.
2. Stuff the pocket with fresh thyme, rosemary, mint, sage, and bay leaves. Add salt and pepper inside the cavity as well.
3. Tuck any remaining herb sprigs around the chicken.
4. Cut the potatoes into chunks (skin on). Crush the garlic cloves with the skin and add to the potatoes along with rosemary sprigs, salt, and a generous drizzle of olive oil.
5. Mix the potatoes with your hands to coat evenly.
6. Place the chicken and potatoes in a baking dish. Squeeze fresh lemon juice over the chicken and add a final drizzle of olive oil.
7. Preheat the oven to 160–170°C (320–340°F). Bake for 30 minutes.
8. Increase the oven temperature to 200°C (400°F) and bake for another 20 minutes, basting occasionally with the pan juices, until the chicken skin is golden and crispy and the potatoes are tender.
9. Remove from the oven and let rest for 5 minutes before serving.