Winter roast chicken with lemon, oregano and crispy Greek potatoes – Food & Home Magazine

Ingredients

• 50 ml softened butter
• 5 ml (1 tsp) fresh rosemary, chopped
• 15 ml (1 tbsp) lemon rind, finely grated
• 15 ml (1 tbsp) dried oregano
• Sea salt and freshly ground
• Black pepper, to taste
• 1 whole chicken
• 8 large potatoes, peeled and cut into wedges
• 30 ml (2 tbsp) olive oil, for brushing
• Lemons, to serve
• Fresh sage leaves, for garnish