Method

• 1.
  If you like, chill the chicken, uncovered, overnight (this helps dry out the skin).

• 2.
  Preheat oven to 220°C. Pat chicken dry with paper towel and season well, inside and out. Rub juice of 1 lemon over skin. Place lemon thyme in the cavity and tie legs together with cooking string.
• 3.
  Heat oil in a flameproof roasting pan over high heat. Carefully add potatoes, leek and garlic, and cook, stirring regularly, for 10 minutes or until golden. Add stock, remaining lemon juice and extra halved lemon, and bring to the boil. Place chicken on top of potato mixture, transfer to oven and roast for 1 hour or until golden and juices run clear when the thickest part of a thigh is pierced with a skewer.
• 4.
  Transfer chicken to a plate and stir broccolini through potatoes. Set both aside, each loosely covered with foil, for 10 minutes to rest. Return chicken to potato mixture. Scatter with lemon zest to serve.