1 boned chicken
1 cup white wine or water
2 tablespoons Dijon mustard
2 sprigs rosemary
½ teaspoon chilli flakes
12 cloves garlic, skin on
800 grams waxy potatoes, cut into long wedges
1 large lemon
sea salt and ground pepper
Preheat the oven to 180°C.
Line a large roasting pan with baking paper. Rub the base with a little olive oil and pour in the wine or water. Season the flesh side of the chicken with salt and pepper then place skin side up in the pan.
Spread the mustard over the skin then scatter over the rosemary and chilli flakes. Tuck the garlic and potatoes around the chicken then drizzle everything with olive oil and season generously. Quarter the lemon and squeeze the juice over the chicken then add the lemon skins to the pan.
Roast for 45 minutes or until the chicken is golden and cooked through, basting the chicken with the pan juices after 20 minutes.
Carve the chicken and serve with a cooked green vegetable.