Lemon chicken

Ingredients for 4 servings:

• ½ bunch thyme
• ½ bunch oregano
• 2 garlic cloves
• 1 ½ kg chicken
• Salt
• pepper
• 800 g waxy potatoes
• 1 ½ lemon(s), organic
• 5 tbsp olive oil
• 2 tbsp black olives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Rinse the herbs and shake dry. Peel the garlic cloves. Rinse the chicken inside and out, pat dry, and rub with salt and pepper inside and out. Stuff the chicken with the whole garlic cloves and about half of the herb sprigs and tie with kitchen string. Place breast-side down in a roasting tin. Preheat the oven to 200°C, fan oven 180°C, gas mark 4. Peel, rinse, and quarter the potatoes. Add the potatoes to the roasting tin, season with salt and pepper. Add the remaining herbs. Rinse the lemons with hot water and rub dry. Slice half the lemon and place in the roasting tin, squeeze the other lemon. Drizzle everything with lemon juice and olive oil. Pour 1/4 liter of boiling water into the roasting tin and roast everything in the oven for 30 minutes. Remove the roasting tin and reduce the oven to 180°C, fan oven 160°C, gas mark 3. Turn the chicken over, add the olives to the roasting pan, and return it to the oven. Continue roasting for about 1 hour, until the chicken and potatoes are golden brown. If the liquid in the roasting pan has evaporated, add a little more hot water.