Jamie Oliver'S Roast Chicken

• 1 chicken
• sea salt
• potatoes Peeled
• 1 lemon large
• 1 bulb garlic broken into cloves
• thyme
• olive oil

1. Rub chicken with salt and pepper, cover, pop in fridge for few hours.
2. Preheat oven to 190, bring large pot of salted water to boil.
3. Cut potatoes into chunks, chuck in with lemon and garlic, cook for 12mins (less if less than 2kg taters).
4. Drain, steam dry for 1 min, take out lemon/garlic, toss taters round in pot to fluff.
5. Stab lemon about 10 times, pop inside chicken with garlic and thyme, pat dry and rub with oil.
6. Put chicken on roasting tray, oven for about 45min. Once out, take out of the tray and toss the taters in the fat with the rosemary, then put chicky back in, for another 45.
7. Remove stuffings, smoosh garlic over potatoes.

chicken, salt, potatoes, lemon large, garlic, thyme, olive oil

Taken from www.yummly.com/recipe/Jamie-Oliver_s-Roast-Chicken-1479243 (may not work)