Serves 4-6

I like to make a simple gravy with the meat juices to accompany this roast, adding a squeeze of lemon juice to give it a citrus edge. Serve slices of chicken with the gravy poured over and finish with the finely grated zest of Sicilian lemons – delicious.

1 large free-range chicken, about 2kg
125g butter, softened
2-3 tbsp freshly chopped mixed herbs, such as parsley, basil and thyme
2 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely chopped
1 unwaxed Sicilian lemon, zest finely grated
Sea salt and freshly ground black pepper
1kg floury potatoes, such as Maris Piper or King Edward
2-3 tbsp olive oil or goose fat

1 Lift up the chicken’s neck skin to expose the wishbone and use a sharp knife to cut it away from the flesh. Where the tip meets the breastbone, stick the knife in and smash down with your fist to break it for easier removal. Taking out the wishbone makes the bird easier to carve.

2 Mix 100g butter with the herbs, garlic, chilli and lemon zest, then season with salt and pepper. Work your fingers under the breast skin to loosen it and insert the herb butter. Smooth the skin back into position, massaging it to spread the butter evenly. Rub the remaining butter all over the skin, then season.

3 Preheat the oven to 190C/Gas 5. Peel the potatoes and cut into large chunks. Parboil in salted water for 5 minutes. Drain well, return to the pan and give them a good shake. Heat the oil or fat in a large roasting tin and, when it is really hot, tip in the potatoes. Brown lightly all over with some seasoning, then remove the tin from the heat and set a roasting rack over them.

4 Place the chicken on the rack and roast for about 1 hour, basting with the pan juices and turning the potatoes 3 or 4 times. If they are ready before the chicken, remove them from the tray. Return them to the oven to warm through while the chicken is resting.

5 To check the chicken is cooked, insert a skewer into the thigh meat; if the juices run clear, it is ready. Remove it from the rack and leave to rest on a warmed serving dish, covered loosely with kitchen foil. Keep the potatoes warm in a low oven. To carve, remove the legs first – this will make it easier to slice the breast meat.

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