Roasted Chicken and Potatoes

Ingredients

• 800 g waxy potatoes
• Sea salt
• 1.4 kg whole roasted chicken (1 whole roasted chicken)
• black pepper (ground)
• 4 untreated lemons
• 6 sprigs Thyme
• 75 g butter
• 350 ml poultry stock
• 1 tbsp honey
• 1 tbsp sherry

Instructions

1. 1.

   Peel, wash, and cut the potatoes into halves or quarters depending on size; boil in salted water for 20 minutes.

2. 2.

   Preheat oven to 180°C with fan and top heat.

3. 3.

   Wash and pat dry the chicken. Season the inside with salt and pepper. Halve the lemons and fill the chicken cavity with four lemon halves and 3-4 thyme sprigs. Tie with kitchen twine and place breast side up in a roasting tray. Melt butter, season with salt and pepper, then brush the chicken all over with some butter. Arrange remaining lemons, thyme, and drained potatoes around the bird. Pour stock into the pan and roast for about an hour, basting with stock periodically and adding water if needed; turn potatoes and lemons occasionally.

4. 4.

   Remove the tray from the oven. Add honey and sherry to the remaining butter and brush over the chicken. Return to the oven at 240°C for 10-15 minutes until crisp.

5. 5.

   Taste the roasting juices before serving.