1 whole chicken
2 tablespoons butter at room temperature
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary
finely grated zest 1 lemon
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 cup white wine or water
1 kilogram waxy potatoes, sliced thickly
Preheat the oven to 180°C.
Wash the chicken inside and out under cold water then dry well with kitchen towels. Combine the butter with all the remaining ingredients and season.
Slide a finger under the skin of each breast and gently loosen the skin from the meat, taking care not to rip it.
Push a third of the butter into the space between the skin and flesh and then massage it down so the entire side is covered. Repeat with the other breast.
Season the cavity of the chicken. Halve the zested lemon and place inside then truss the chicken with kitchen string.
Smear the remaining butter in the base of a roasting dish and place the potatoes on top. Pour over the wine or water and season. Place the chicken on top of the potatoes, brush with olive oil and season.
Roast for 1¼ hours, basting the chicken every 15 minutes or until the juices run clear when a skewer is inserted into the thigh.