• 1 medium chicken
• 1 garlic clove, sliced
• 2 tablespoons Savina Mixed Herbs for Chicken
• 1 small lemon, quartered
• Large knob of butter, softened
• Savina Mediterranean Sea Salt
• Savina Whole Mixed Peppercorns
• Steamed Vegetables to serve

• 900g potatoes, peeled and diced
• 3 tablespoons Savina Extra Virgin Olive Oil with Rosemary & Thyme
• 2 Savina Baby Chilli Finely Chopped

Preheat the oven to 190°C. Lift the skin at the end of the chicken and gently insert your fingers between the skin and breast to loosen it. Push the garlic and Chicken seasoning under the skin. Smooth the skin back.

Place the lemon quarters in the chicken cavity. Spread the butter over the chicken and sprinkle the breast with thyme leaves, salt and black pepper. Place in a roasting tin and roast for 1 ½ hours until cooked through

Toss the potatoes with the oil and baby chilli. Season and tip into a small roasting tin. Roast with the chicken for 40 minutes until golden and tender. Leave the chicken to rest for 5 minutes before carving. Serve with steamed vegetables.

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