Preparation Time: 10 minutes
Cooking Time: 45 minutes
1 x 1.2kg – 1.5kg whole chicken
Zest and juice of 1 lemon
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves
50g butter, softened
480g baby new potatoes
¼ cup (60ml) extra virgin olive oil plus extra for brushing
Bunch watercress, stems trimmed, washed, dried or other greens in season
- Preheat oven to 220°C (200°C fan-forced). Combine lemon zest, garlic, thyme leaves and butter in a small bowl and season with salt and pepper. Gently push fingers between the skin and breast of the chicken and push butter under the skin.
- Place the chicken, breast side up, onto a wire rack in a large roasting pan. Roast in the oven for 45 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove, cover with foil and rest for 15 minutes before serving.
- Meanwhile, put the potatoes in a large saucepan of salted water and bring to the boil over high heat. Boil gently for 15 minutes or until tender and drain. Place potatoes on a paper-lined baking tray and use the back of a fork to lightly crush each potato, just enough that it still holds its shape. Brush potatoes with olive oil and season with salt and pepper. Bake for 20 minutes or until crisp and golden.
- Combine lemon juice and olive oil in a small jug. Dress watercress with lemon juice and olive oil and serve with chicken sprinkled with salt flakes and smashed potatoes.