The recipe is really simple to follow and you do your roast potatoes alongside it. The idea is that you par-boil them with the whole lemon and the garlic bulbs and then the piping hot lemon is stabbed a few times and inserted into the chicken cavity with the garlic and thyme creating a really zingy taste. You then cook the potatoes in its juices and they are all crispy and fluffy and delicious.
I also used my new favorite Herb and Salt mix smeared on the chicken and it made the skin beautifully crispy.
Beautiful on a Chicken + Bacon club sandwich the next day (forgot to take a photo...)
Par boiled potatoes sit to rest with rosemary whilst the chicken cooks.
Lots of veg, much needed!
Chicken breast turned out really crispy and herby and I could definitely taste the lemon!
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