Rosemary Roasted Chicken

Thanks for the recipe of Jamie Oliver. Although the chicken a bit dry but it taste fantastic especially the roasted potatoes.

1) Pat a medium size chicken very dry with paper towels, rub including the cavity

with sea salt( 1 tsp), Rosemary(1 tsp), Mix Herbs(1 tsp), black pepper (1 tsp), Zest lemon ( 1 pc) .* rub also in between the skin and meat. Then place the chicken in the fridge for at least 4 hours or up to 24 hours.

2) Remove chicken from fridge and let it rest in the room temperature for at least 30 minutes.

Brush olive oil all over the chicken.

3) Peel and cut potatoes ( 6 pcs ) into halves or quarters.Put them into a pot of water with a pinch of salt together with the left over lemon. Bring to boil and continue cook for 10 minutes.

Drain the potatoes with a pinch of salt, freshly grounded black pepper and a little olive oil. Do this while the potatoes are still hot.

4) While the lemon is still hot, pierce it with the tip of a sharp knife about 10 times. Stuff the lemon inside the cavity of the chicken.

5) Put the potatoes in a roasting pan. Tuck the wings underneath the chicken and place it breast side up, on the potatoes. Cook and preheat oven at 200 degC for around 40 minutes. Turn the chicken over and roast for further 30 minute. Turn the chicken breast side up again for 10 to 15 minutes until the chicken is browned and the potatoes are golden.

6) Carefully remove the lemon from the cavity. Let the chicken rest for 10 minutes before serving. This allows the juices to settle and the chicken will be much more succulent