Roast chicken and too many lemons

Ingredients

• 1 chicken, about 1.6kg
• 4 lemons
• 800g small potatoes, halved
• 1 head garlic, halved across
• 3 sprigs rosemary
• 4 tbsp olive oil

Method

1. Heat the oven to 200°C. Toss the potatoes, garlic, rosemary and two of the lemons (quartered) in the oil in a roasting tin.
2. Halve the other two lemons and put them inside the chicken. Sit it on top of the potatoes.
3. Roast 1 hour 20 minutes, basting once at the hour.
4. Rest the bird for 15 minutes on a board while you crush the roasted lemons into the potatoes.