This recipe’s a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours
Ingredients
- 2kg floury potatoes such as King Edward or Maris Piper, peeled
- 1 lemon
- 1 tbsp coarse sea salt
- 1 extra large fresh chicken, around 2.7kg/6lb
- 6 sprigs rosemary, plus extra for garnish
- 4 tbsp olive oil
- 400ml fresh chicken stock (buy two 300ml tubs and use the rest for the lettuce)
Method
- Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
- Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a
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