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1
Preheat the oven to 200 degrees centigrade.
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2
Snip any strings that are binding the chicken legs, then wip inside the cavity with kitchen paper and season.
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3
Cut the lemon into 5 or 6 pieces and push them into the cavity with the sage and rosemary sprigs.
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4
Mix together the butter and garlic with some salt and pepper.
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5
Loosen the skin on the breast then, using your fingers, spread the butter between the flesh and the skin.
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6
Pull the skin back into place.
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7
Place the bird in a large roasting tin and brush all over with a little oil and a sprinkling of coarse salt.
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8
Roast for 30 minutes.
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9
Meanwhile, peel and cube the potatoes then cook in a pan of boiling water for exactly 5 minutes.
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10
Drain in a colander then shake vigorously to fluff up the outside of the potatoes - this helps them a lovely, crunchy finish when they are roasted.
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11
Open the oven and quickly toss the potatoes into the pan, shaking to coat them in the buttery chicken juices.
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12
Return to the oven for 1 hour, without turning or poking until the chicken is cooked through and golden and the potatoes are crunchy and golden on the outside and fluffy and floury on the inside.
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13
Cut the chicken into quarters and serve with the pan juices and the roasties.
