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This fail-safe chicken favourite excites all your taste buds in one uncomplicated and flavorsome dish of deliciousness. The lack of simplicity and a long preparation time of a dish can often push you into opting for a boring meal that lacks nutritionally. Well, let’s have something simple and fast that delivers on taste every single time. Step forward a protein-packed chicken classic.

Serves: 3

Ingredients

• 2 tbsp olive oil
• ½ tbsp Spanish seasoning blend
• ½ tsp salt
• ½ tsp ground pepper
• ½ (2 to 3 pound) whole chicken, patted dry
• 2 cloves garlic, crushed and peeled
• 1 lemon, (cut in half, one half zested and juiced)
• ½ pound russet potatoes (2 medium), scrubbed and cut into 1-inch pieces

Method

Preheat oven to 220°C/ 425°F. Combine 1 ½ tbsp oil, Spanish seasoning, and ¼ tsp each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin. Place garlic and lemon halves inside the cavity. Roast, uncovered, for 25 minutes.

Toss potatoes with the remaining ½ tbsp oil, ¼ tsp each salt and pepper, lemon zest, and lemon juice in a medium bowl. Remove the pan from the oven (be careful; the drippings can splatter). Scatter the potatoes around the chicken.

Return the pan to the oven and roast for a further 40 to 50 minutes, turning the potatoes once, until an instant-read thermometer inserted in the innermost part of a thigh and thickest part of the breast registers 75°C/ 165°F. The potatoes should be golden and tender. Wrap loosely with tin foil and leave to rest for 10 minutes.

Transfer the chicken to a clean cutting board and discard the garlic and lemon from the cavity. Carve the chicken and serve with the potatoes. Add seasonal veg of your choice like broccoli or asparagus.

Enjoy!