Roast lemon and herb chicken with hasselback spuds
A fresh and zingy roast chicken perfect for the summer and spring seasons.
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Cooking tools:
- Food processor
- Microplane
- Butcher's twine
- Pastry brush
- Baster
- Carving knife
- Carving fork
- Baking dish
- Chef's knife
- Cutting board
- Paper towel
- Oven
- Stove
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving platter
- Kitchen timer
- Spoon
- Whisk
- Kitchen towel
- Aluminum foil
Ingredients
- 75 grams butter
- 4 cloves garlic, peeled, roughly chopped
- 1 lemon, grated zest, lemon halved
- 1 bunch thyme
- 1 bunch rosemary, plus extra, to serve
- 1.6 kilograms whole free-range chicken
- 4 medium potatoes, peeled, halved
- creamed corn, to serve
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