One-Tin Roast Chicken with Lemony Potatoes & Gravy

Heat the oven to 190°C / 170°C fan / gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Sit the chicken in a large roasting tin.

Crush 3 garlic cloves and mix in a small bowl with the thyme and olive oil. Rub this all over the chicken, seasoning well.

Arrange the potatoes around the bird along with the remaining lemons, onion quarters, rosemary sprigs, whole garlic cloves and lemon thyme. Roast for 1 hour 20 minutes, turning the potatoes once or twice. The juices should run clear when you pierce the thigh.

Lift the chicken out onto a board to rest for 15–20 minutes, tipping any juices back into the tin. Turn the oven up to 200°C / 180°C fan / gas 6 and cook the potatoes for a further 10–15 minutes until golden.

To make the gravy, spoon the potatoes into a bowl, then mash the pan juices, softened lemons, herbs and garlic together in the tin. Add a splash of water if needed, push through a sieve, season and serve alongside the carved chicken.