Lemon Roast Chicken
1 x 1.4kg/3lb chicken
1 onion, cut into wedges
fresh sage and rosemary sprigs
2 bay leaves
50g/2oz/4 tbsp butter, cubed
450g/1lb potatoes, cut into large chunks
salt and ground black pepper
salad to serve
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Put the chicken in a roasting pan. Cut 1 lemon into slices and squeeze the juice of the other. Put the onion, some of the herb sprigs and bay leaves inside the chicken. Season with salt and pepper and dot with butter and lemon slices. Arrange the potatoes around the chicken and pour the lemon juice over the top. Scatter with the remaining herbs.
3 Roast in the oven for 1¼ hours, basting halfway through, until the chicken is cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer. Check the potatoes regularly and remove and keep warm when they are golden brown and tender.
4 Rest the chicken for 5 minutes. Carve the chicken and serve with the roast potatoes and a crisp salad.