Pot-roasted chicken with rosemary butter and potatoes

Step 1

Preheat oven to 200°C (400°F). Place the butter, garlic, rosemary, salt and pepper in a small bowl and mix to combine.

Step 2

Carefully loosen the skin under the chicken breasts and push the butter under the skin. Using kitchen string, tie the chicken legs to secure.

Step 3

Place in a large heavy-based ovenproof saucepan with the potatoes, lemon, rosemary and stock, and sprinkle with salt and pepper.

Step 4

Cover with a tight-fitting lid and cook for 40–45 minutes. Remove the lid, drizzle with the oil and cook, covered, for a further 45–50 minutes or until golden brown. Sprinkle with pepper to serve.