Garlic Butter Roast Chicken and Potatoes

A whole roast chicken with garlic butter seasoning, crispy roast potatoes and a simple butter sauce.

1. Preheat oven to 180°C.
2. Combine the butter with 1½ tbs Garlic Butter Seasoning in a blender.
3. Rub around 100g of the butter all over the chicken in a large roasting tray. Halve the lemon and place inside the cavity, then roast in the oven.
4. Meanwhile, place potatoes into a pan of salted water and bring to the boil. Simmer for 8-10 minutes until tender, then drain, tossing lightly in the colander to roughen the edges.
5. After the chicken has roasted for 45 minutes, remove and baste with juices. Arrange the potatoes around the chicken, sprinkle with the remaining Garlic Butter Seasoning and return for another 45 minutes, or until the chicken is cooked through.
6. Remove the chicken and place on a plate to rest. Increase cooking temperature to 200°C and roast the potatoes for a further 10 minutes, or until browned, tossing in the juices.
7. Remove the potatoes from the pan and place on a serving plate.
8. To make a simple butter sauce, skim off excess fat from the pan, deglaze with wine or stock and scrape up any bits for flavour. Transfer to a small saucepan with any resting juices from the chicken.
9. Heat on low, then gradually whisk in knobs of the remaining butter, keeping the heat low to avoid splitting. Finish with chopped parsley and serve with steamed vegetables.