• 1 whole chicken
  • 3 cloves garlic
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 pc. lemon
  • 2 tablespoon olive oil
  • 1 teaspoon pepper
  • 1kg sliced potatoes
  1. Preheat the oven to 375°F.
  1. Chop garlic, sprigs of rosemary and thyme. Make slits all over the chicken using the tip of the knife. Add chopped garlic, herbs and squeeze lemon inside the chicken.
  1. Rub the surface of the chicken with olive oil and remaining herbs. Sprinkle it with salt and pepper. 
  1. Roast chicken for 40 minutes.
  1. Using a boiling pot, add sliced potatoes. Boil for 7 minutes and set aside.
  1. When the timer of the chicken goes off, take it out and scatter sliced potatoes. Roast for another 1hr and 20 minutes.
  1. Take out of the oven when the chicken skin is golden. Let it rest for 15 minutes before carving.