Quick and easy, this is a dinner that we have most weeks with slight variations. Butterflying the chicken really helps cut down on the cooking time and hasselback potatoes achieve the same thing as well as adding loads of flavour.
1 free range ideally organic chicken
10 -14 jersey benne potatoes (or new potatoes)
Salt and pepper
1 tablespoon smoked paprika
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped thyme
4 garlic cloves crushed
zest of one lemon
handful parsley, roughly chopped
Heat the oven to 180ºC.
Using kitchen scissors or a sharp knife, cut down the boney back side of the chicken and open it out.
Place the chicken in a roasting dish lined with baking paper.
Using a sharp knife make incisions along the top of the potatoes being careful not to cut all the way through and arrange on the dish alongside the chicken.
Drizzle everything with olive oil and sprinkle over all the seasoning and herbs except the lemon zest and parsley.
Using your hands rub the seasoning into the chicken and the potatoes.
Place in the oven and roast for 45-mins, until the juices run clear and the potatoes are golden.
Finally sprinkle over the lemon zest and parsley. Serve with a large salad or sautéed greens.