Herb Roasted Chicken with Potatoes

Preparation time: 


Cooking time:



4- 5


Roast Chicken

  • 1 chicken approximately 2 - 2.5kg
  • 2 whole garlic bulbs, halved
  • 2 lemons, halved
  • 1 large bunch of mixed herbs. For example, tarragon, dill, bay, thyme, fennel, garlic
  • Olive oil
  • Salt and pepper to season

Hasselback Potatoes

  • 1kg of baby chat potatoes or similar (larger potato varieties can be halved)
  • 2 or 3 rosemary sprigs
  • Olive oil
  • Sea salt to taste

Salsa Verde

  • 500gm garden peas (fresh or frozen)
  • 1 large bunch (approx. 50g) of fresh parsley with stalks removed
  • 1 small bunch (approx. 20g) of fresh dill with stalks removed
  • 1 small bunch (approx. 20g) of fresh mint with stalks removed
  • 1 handful of fresh wild garlic leaves (or use 1-2 garlic cloves)
  • The zest and juice of half a lemon
  • 2 tsp of dijon mustard
  • 2 tbsp of capers, rinsed and chopped
  • Salt & pepper

To Serve:

  • Serve with fresh steamed greens such as purple sprouting broccoli, broccolini or beans
  • Use fresh seasonal herbs and pea shoots for a garnish

Roast Chicken


*For optimal results, prepare and cook chicken as per the recommendations and guidelines provided with the chicken.

  1. Preheat the oven to 200ºC or 180ºC for fan forced.
  2. For best results, take chicken from the refrigerator and rest at room temperature for approximately 20 minutes prior to cooking.
  3. Using a large roasting pan, drizzle some olive oil onto the base and place the chicken into the pan with breast side facing up.
  4. Insert 1/2 a lemon, a whole garlic and a small handful of fresh herbs into the cavity of the chicken. (Hint: Chopping the lemon and garlic into smaller pieces may make this step easier).
  5. Scatter remaining herbs all around the chicken and massage a light drizzle of oil through the herbs to coat them.
  6. Place remaining lemon and garlic halves around the chicken in the pan. Rub some olive oil onto the chicken breast and season with a pinch of sea salt.
  7. Place prepared chicken into the preheated oven.
    Cook for approximately 1.5 hours. When cooked, the chicken should be golden brown and juices should be clear when inserted with a skewer.
  8. Meanwhile scrub potatoes under cold water, leaving the skin on. Pat them dry and then, with a sharp knife, make thin, evenly spaced cuts about 3/4 of the way down ensuring not to cut all the way through. Hint: Placing a chop stick on either side of the potato will ensure you don’t accidentally cut through to the chopping board.
  9. Once prepared, place potatoes cut side up into a large roasting dish or tray. Brush each potato with olive oil, working it into the crevices created by the cuts.
  10. Add rosemary to the tray and sprinkle each potato with salt. Cook for approximately 45 minutes until golden brown.
  11. For making the salsa verde, blitz herbs and garlic (if using) in a food processor until finely chopped. (Alternatively crush with a mortar and pestle or chop finely with a knife).
  12. Place chopped herbs and remaining ingredients into a bowl and stir together with a small amount of olive oil (if required). Season to taste with salt and pepper.
  13. Remove the cooked chicken from the oven, cover with foil and rest for 20 minutes prior to carving.
  14. Whilst chicken is resting, place peas into a saucepan of boiling salted water. Place steaming basket on top with other greens and cook for a few minutes until just tender.
  15. To serve, place the chicken on a platter, scattering fresh herbs around the outside and garnishing with the roasted lemon and garlic halves.
  16. Carve chicken from the breast and place on a warm plate.
  17. Drain the peas and mix through with a couple of tablespoons of the salsa verde. Place the remaining salsa verde into a small dish and serve on the table.
  18. Add the hasselback potatoes and steamed greens to the plate together with the peas mixed with salsa verde. Scatter over some fresh herbs and add some pea shoots to garnish the peas in salsa verde

roast chicken served


Salsa Verde (also known as green sauce) can be made with a wide variety of herbs. Whilst parsley is a good all-round base, herbs such as oregano, basil and basil can be used in place of the dill and mint.

For convenience, the Salsa Verde can be made ahead and will keep in the fridge for 1-2 days.

Adding grated parmesan cheese to the hassel back potatoes whilst they are hot adds a different dimension to the taste.

Recipe by Sarah Hemsley - A Slow Gathering

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