Lemon, Garlic & Rosemary Roast Chicken

Serves 4–6


1 Bird & Barrow Large Whole Chicken

2 lemons

1 head garlic, top removed

1 small bunch fresh rosemary (or thyme)

500g agria potatoes, washed and cut into bite-sized pieces

Olive oil

Flaky salt and cracked pepper


  1. Preheat oven to 180°C.
  2. Pat the chicken dry with paper towels. Place half of the herbs and 1 of the lemons inside the cavity. Tie the legs with kitchen twine. Brush the chicken generously with olive oil and sprinkle with flaky salt and cracked pepper.
  3. Toss the potatoes in olive oil, season with salt and nestle in the tray with the chicken, the garlic and the rest of the herbs. Cut the remaining lemon into quarters and place this in the tray also. Add a splash of stock or wine to the dish if you have on hand.
  4. Roast for 1 ½ hours or until the skin is golden brown and a skewer is inserted into the thickest part of the leg. Allow to sit for 10 minutes before carving.