(serves 4)

  • 1 kg potatoes, peeled and cut into large cubes
  • peel of 1 lemon
  • handful fresh basil leaves
  • 1 whole garlic bulb (take it apart and peel the cloves)
  • 100 g butter
  • salt and freshly ground black pepper to taste
  • 1 whole chicken
  • 1 lemon, quartered
  • 30 ml olive oil
  • 250 g streaky bacon, diced
  • 250 ml white wine (or chicken stock)

Heat your oven to 200 °C. Boil the potato cubes for 5 minutes. Drain and set aside. Finely chop the lemon peel, basil and garlic in your food processor. Add the butter and season with salt and black pepper. Loosen the skin of the chicken and stuff the mixture into the space created. Put the lemon quarters inside the cavity of the chicken. Tie the chicken's legs with kitchen twine. Pour the olive oil in a large roasting dish. Arrange the potatoes and bacon at the bottom. Put the chicken on top and season with salt and black pepper. Pour the wine or chicken stock over and roast for 1 hour and 30 minutes. Occasionally spoon some of the liquid over the chicken. Serve with a green salad.