Festive Lemon Herb Chicken with New Potatoes

Ingredients:

• 1 domestic chicken weighing 1.8 - 2.3 kg.
• 1 lemon, cut in half
• 1 head of garlic, cut in half horizontally
• A quarter bunch each of fresh rosemary, thyme and parsley
• 1/4 cup olive oil
• 700 g of new potatoes

Preparation:

1. Preheat oven to 200°C.
2. Rinse the chicken inside and out with cold water, then pat dry with paper towels. Season the cavity with salt and black pepper, then fill it with lemon, garlic, and herbs. Place the chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine to maintain the shape of the chicken. Scatter the potatoes around the chicken. Season generously with salt and pepper and drizzle with olive oil.
3. Bake the chicken and potatoes for 1-1.5 hours. Remember to baste the chicken with the juices and rotate the pan every 20 minutes to ensure the chicken is completely golden and crispy. The chicken is ready when a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) (the legs should also separate easily).
4. Transfer the chicken to a platter and let it rest for 10 minutes to allow the juices to redistribute. Carve the chicken and serve with baked potatoes on the side.