Poulet Rôti (French Roast Chicken)

• 1 medium Whole chicken, whole
• 60 g Unsalted butter, softened
• 6 cloves Garlic
• 6 sprigs Fresh thyme
• 1 medium Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 g Mixed baby potatoes
• 150 ml Dry White Wine
• 200 ml Chicken stock

1. Heat the oven to 220°C (430°F). Pat the chicken dry, then season it all over and inside the cavity with the salt and pepper.
2. In a small bowl, mash the butter with 3 of the garlic cloves (finely grated or crushed) and the leaves from 3 thyme sprigs. Zest the lemon into the butter, then cut the lemon in half.
3. Carefully loosen the skin over the breast and rub about two-thirds of the butter underneath, then rub the remaining butter over the skin. Put the lemon halves, the remaining garlic cloves (lightly crushed), and the remaining thyme sprigs into the cavity.
4. Tip the potatoes into a roasting pan and season lightly with a pinch more salt and pepper from the measured amounts if you like. Sit the chicken on top, breast-side up, so the juices drip onto the potatoes.
5. Roast for 20 minutes to start crisping the skin, then reduce the oven to 190°C (375°F). Roast for a further 50 minutes, turning the potatoes once halfway through, until the skin is deep golden and the thickest part of the thigh reaches 74°C (165°F).
6. Transfer the chicken to a board and rest for 10 minutes; keep the potatoes in the pan. Spoon off excess fat if needed, then place the roasting pan over a medium heat on the hob and pour in the wine, scraping up the sticky bits.
7. Add the stock and simmer for 3 to 5 minutes until slightly reduced and glossy. Carve the chicken, serve with the potatoes, and spoon the pan juices over the top.

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