Roast chicken in butter

Wash the chicken, pat dry and rub with salt and pepper.

Place a whole head of garlic and a lemon cut into quarters in the belly of the chicken. This gives the chicken an exceptional flavour.

Brush the chicken with butter.

Cut the potatoes and sprinkle them with potato seasoning. Put them in a baking dish.

Slice one lemon and add it to the chicken.

Place the chicken on a baking tray or in a roasting tin and bake in a preheated oven at 180 °C. Every 20 minutes, baste the chicken with the fat from the baking dish. This keeps the chicken juicy and the skin crispy.

After an hour and a half, add the rosemary to the chicken. Be careful not to add the rosemary right at the beginning, as it will lose its aroma during the long baking time.

Bake for another 30 minutes or until the chicken is golden brown.