Slow Roasted Chicken and Potatoes

Ingredients

• 2 tbsp finely chopped fresh origanum plus 8 sprigs
• 2 tbsp finely chopped fresh thyme; plus 8 sprigs
• 1 tsp crushed chilli flakes (less or more to taste)
• 1 tbsp sea salt
• 1/2 tsp freshly ground black pepper
• 6 tbsp Baleia Extra Virgin Olive Oil
• 1 x 1 1/2 kg chicken (free range or organic if possible)
• 1 lemon (quartered)
• 1 head of garlic (halved crosswise)
• 800 g baby potatoes (halved)

Instructions

1. 1

   Preheat oven to 150 degrees C

2. 2

   Combine the chopped origanum, chopped thyme, chilli, salt, black pepper and half the olive oil in a small bowl

3. 3

   Rub the chicken inside and out with herb mixture

4. 4

   Stuff the chicken with the lemon, garlic, 2 origanum sprigs, and 2 thyme sprigs

5. 5

   Tie the legs together with kitchen twine

6. 6

   Toss the potatoes with the remaining olive oil and season with sea salt and black pepper

7. 7

   Place potatoes on the edges of the baking sheet and scatter the remaining oregano and thyme sprigs in the center and place the chicken on the herbs

8. 8

   Roast for 3 hours, turning the potatoes and basting the chicken every hour, until the skin is browned, the meat is extremely tender, and potatoes are golden brown and cooked

9. 9

   Remove the chicken and rest at least 10 minutes before carving

10. 10

    While the chicken is resting, pop the potatoes under the grill for a few minutes until crisped up