Instructions: Preheat the oven to 210 degrees C/400 degrees F/Gas Mark 6.

Remove the legs wings and breasts from the bird and cut in half. (Simmer the carcass in water with some carrots lemons herbs and onions for two hours to give you some stock to use at a later date.)

Lightly season the joints with salt and freshly ground black pepper and brown in a frying pan in a little oil.

Dice the sweet potatoes and place with the herbs salt and pepper and half the oil in a ceramic roasting dish.

Halve the lemons lengthways and slice finely.

Put the leg joints on top of the potatoes sprinkle with the lemon and roast for 30 minutes.

Add the breasts drizzle the remaining oil on them and cook for a further 30 minutes.

The chicken is ready when the juices run clear when the flesh is pricked.

Serve with a salad.

Recommended wine: The combination of sweet and tart flavours is perfectly echoed in a crisp fresh Australian Riesling.

My grandmother Molly used to make this with kumara but sweet potatoes are a good alternative; the best come from Israel or South Africa. In winter parsnips are a great substitute.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.