• 1.5 – 1.7kg Free Range Whole Chicken
  • 1 Garlic Bulb
  • Zest of a Lemon
  • 2 – 3 Sprigs of Rosemary
  • 3 – 4 Sprigs of Thyme
  • Handful of Fresh Parsley
  • 100g Kerrygold Salted Butter
  • Salt and Pepper to Season
  • 1 tbsp Olive Oil
  • For the Smashed Roast Potatoes;
  • 800g Maris Piper Potatoes, peeled and quartered
  • 2 tbsp Rapeseed or Vegetable Oil
  • 50g Kerrygold Salted Butter
  • Salt and Pepper to Season


  1. Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6
  2. Cut the top off the garlic bulb, nestle into tin foil and drizzle with olive oil. Roast in the oven for 30 mins until the cloves are tender. Allow to cool before gently squeezing the base to separate the roasted flesh from the skin and chop until finely minced. Mix the roasted garlic together with the butter, lemon zest and herbs.
  3. Using half of the flavoured butter, gently rub under the breast skin of the chicken, being careful not to tear the skin. Season generously with salt and pepper. Roast the chicken for 40 mins per kilo plus an additional 20 mins, basting with the cooking juices 2-3 times during cooking.
  4. Whilst the chicken roasts, bring the potatoes to a boil in salted water and simmer until just tender in the centre, for roughly 15 mins. Drain and evenly distribute on an oven tray and allow to steam and cool for 10 mins. Then, squash the potatoes with the back of a fork to create a large surface area for crispiness. Drizzle with the oil and flecks of butter and season generously. Roast alongside the chicken until golden and crispy - turning halfway.
  5. Baste the roast with the remaining flavoured butter for the last 20 mins of cooking.
  6. After cooking, rest under foil for 15-20 mins as this will help to keep the bird moist and tender.
  7. Serve with your favourite roast accompaniments and garnish with roasted red onions, garlic bulbs and lots of fresh herbs.

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