Instructions: To make sure that your chicken turns a delicious rotisserie gold you need to brown it first.

Salt and pepper the bird all over inside and out then smear it with butter.

Heat a wide heavy casserole dish on the hob until warm then add about 2 tbsp of the olive oil.

On the lowest heat setting put the bird into the dish and brown it all over for about 15 minutes.

Keep turning it using wooden spatulas the skin is delicate and you dont want to scorch or tear it.

Remove the chicken.

Layer the sliced potatoes with the garlic cloves salt pepper and some herbs in the pot add about 150ml of water and douse with olive oil.

Next put the chicken on top of the potatoes breast up smother with herbs and a further smear of butter and put the lid on the pot.

Roast in the preheated oven at 190C/375F/Gas Mark 3 for 1 hour then turn up the oven to 220C/375F/Gas Mark 7 remove the lid from the dish and openroast for 20 minutes.

Finally take out the chicken cover it with foil and leave it somewhere warm. Put the pot back in the oven turn up to 230C/450F/Gas Mark 8 and cook for another 15 minutes.

This will brown the potatoes and make the edges deliciously chewy.

Serve with vegetables or salad.

This one you can slam in and almost forget about it. Im tempting fate but I think its tailsafe. Even if you overroast everything the breast wont have dried up and the potatoes may even have got better. Cook it with or without the garlic potatoes.

Serves 4

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