Pot-roasted chicken with rosemary butter and potatoes

Name: Pot-roasted chicken with rosemary butter and potatoes
Yield: 4
Ingredients: 100g unsalted butter, softened; 3 cloves garlic, crushed; 2 teaspoons finely chopped rosemary sea salt and cracked black pepper; 1 x 1.6kg Lilydale Free Range Whole Chicken; 500g baby (chat) potatoes; 1 lemon, sliced; 3 sprigs rosemary; 1 cup (250ml) chicken stock; 1 tablespoon extra virgin olive oil

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Pot-roast a whole chicken for the easiest roast with the most.

100g unsalted butter, softened
3 cloves garlic, crushed
2 teaspoons finely chopped rosemary sea salt and cracked black pepper
1 x 1.6kg Lilydale Free Range Whole Chicken
500g baby (chat) potatoes
1 lemon, sliced
3 sprigs rosemary
1 cup (250ml) chicken stock
1 tablespoon extra virgin olive oil

Method

1.

Preheat oven to 200°C (400°F). Place the butter, garlic, rosemary, salt and pepper in a small bowl and mix to combine.
2.

Carefully loosen the skin under the chicken breasts and push the butter under the skin. Using kitchen string, tie the chicken legs to secure.
3.

Place in a large heavy-based ovenproof saucepan with the potatoes, lemon, rosemary and stock, and sprinkle with salt and pepper.
4.

Cover with a tight-fitting lid and cook for 40–45 minutes. Remove the lid, drizzle with the oil and cook, covered, for a further 45–50 minutes or until golden brown. Sprinkle with pepper to serve.