Pre-heat oven to 190 C / gas 5. Rub the chicken inside and out with a generous amount of salt and pepper.
Bring a large pan of salted water to the boil. Peel the potatoes and cut into golf ball sized pieces put them into the water with the whole lemon and the garlic cloves (except for your 1 other clove), and cook for 12 minutes. When they are done drain them and allow to steam dry for a minute, and remove the lemon and garlic.
Toss the potatoes in the pan while its still hot so the ousides (of the potatoes) get really chuffed up and fluffy. While the lemon it still hot stab about 10 times and push well into the cavity of the chicken with the thyme.
Thinly slice the remaining garlic clove and use a knife to make small incision in the chicken. Slide your garlic pieces into the incision using the knife.
Put the chicken onto a roasting tray and cook in the pre-heated oven for 45 minutes. When done remove the chicken to a plate. Some fat should of cooked out of it into the roasting tray by now so toss the potatoes into this with the rosemary leaves; shake the tray around (be careful when doing this).
Now you need to make a gap in the centre of the potatoes, add the chicken back into this gap put it back into oven and cook for a another 45 minutes or until the chicken is cooked and the spuds are golden (the thigh meat should pull away easily from the bone and the jucies run clear when cooked). Serve with your choice of veg and gravy (you can also make your own bread sauce).
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