Ingredients

Whole chicken - 1.5-1.9 kg
Washed white potatoes, cut into wedges - 1 kg
Chicken stock - 1 cup
Garlic, bruised - 6 cloves
Lemons, 2 halved, 1 juiced - 3
Olive oil - 1/4 cup
Sage, leaves picked - 10 g
Butter, chopped - 50 g
Broccolini, steamed, to serve
 

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Drain, then transfer to a shallow roasting pan.
3. Add stock, garlic and lemon halves and juice. Drizzle over oil and season.
4. Pat chicken dry with a paper towel. Tie legs together with kitchen string, season, then place on top of potato and bake.
5. Cook for 1 hour or until chicken juices run clear when the thickest part of the thigh is pierced with a skewer. In the last 10 minutes of cooking, add sage and butter to the pan.
6. Serve with broccolini.