Roast Lemon And Herb Chicken With Hasselback Potatoes - cooking recipe

Ingredients

5 1/2 tbsp butter
4 cloves garlic, roughly chopped
1 None lemon, zested, halved
1 bunch fresh thyme, leaves picked from 1/2 bunch
1 bunch fresh rosemary, leaves picked from 1/2 bunch, plus extra to serve
1 (3.5 lb) whole chicken
4 None medium potatoes, peeled, halved lengthwise, round sides sliced ever 1/8 inch around 2/3 through potatoes
None None creamed corn, to serve

Preparation

Preheat oven to 350\u00b0F.
In a food processor, combine butter, garlic, lemon zest and picked herbs. Process until smooth and season to taste.
Carefully push 1/2 butter mixture between skin and flesh, being careful not to rip or pierce skin. Stuff cavity with 1 lemon half and remaining herbs. Tie legs together with butcher's twine. Place chicken in a large baking dish, breast-side up. Arrange potatoes around chicken, sliced-side up. Brush with remaining butter and squeeze remaining lemon juice over top. Roast for 1 hour 15 mins, basting with pan juices every 20 mins.
Let chicken rest for 15 mins before carving. Serve with potatoes, extra rosemary and creamed corn.