ingredients
serves 4
2 pound floury potatoes, such as Maris Piper, halved or quartered if large
salt and pepper
1/2 cup butter, softened
4 tbsp roughly chopped sage leaves, stalks reserved, plus extra leaves
4 tbsp roughly chopped thyme, stalks reserved, plus extra sprigs
3 pound organic or free-range chicken
juice of 1 unwaxed lemon, spent halves reserved
2 fennel bulbs, cut into wedges
1 red onion, peeled and cut into wedges
method
1. Add the potatoes to a large pan of cold salted water, bring to the boil and cook for 5 minutes.
2. Meanwhile, put the butter into a bowl and mix in the chopped sage and thyme. Season well.
3. Put the chicken on a board and push the lemon halves and herb stalks into the cavity. Ease your fingers under the breast skin at the neck end to loosen it, then push most of the herb butter under the skin.
4. Season the chicken, put into a roasting tin and pour the lemon juice over. Top with sage and thyme sprigs and the remaining butter. Drain the potatoes and shake in a colander to roughen the edges. Put the potatoes, fennel and red onion around the chicken.
5. Roast at 190°C (170°C fan oven) for 1 hour 20 minutes, or allowing 20 minutes per 1 pound plus 20 minutes, basting several times, until the juices run clear. Carve chicken and serve with the vegetables.
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