Herb Roast Chicken and Potatoes

1.5kg whole chicken
1 large lemon
1 sprig fresh sage
1 sprig fresh rosemary
25g butter (softened)
2 garlic cloves (crushed)
Salt and freshly ground black pepper
1 tbsp oil
750g potatoes (quartered)

Preheat the oven to 200˚C. Snip any strings binding the chicken legs, wipe inside the cavity with kitchen paper and season. Cut the lemon into 6 pieces and push it inside the cavity with the sage and rosemary.
Mix together the butter and garlic with salt and pepper. Loosen the skin on the chicken breast. Spread the butter, using your fingers, between the flesh and skin. Pull the skin back.
Place the chicken in a roasting dish and brush all over with the oil and a sprinkling of salt. Roast for 30 minutes.
Cook the potatoes in a pot of boiling water for 5 minutes. Drain in a colander, then shake to fluff up the outsides.
Open the oven and quickly toss the potatoes into the pan, shaking to coat it in the chicken juices. Roast for 1 hour, without turning, until the chicken is cooked and golden and the potatoes are crisp on the outside and fluffy on the inside. Serve with Survivor Chenin Blanc.

Serves: 4

Cooking time: 1Hours 20min.

Difficulty: Moderate

Pairs well with Survivor Chenin Blanc.