Sometimes the simplest dinners are the ones you come back to again and again. A handful of pantry ingredients, a whole chicken, a tray of potatoes and the oven does the rest.
The garlic softens, the lemon mellows and everything cooks together into a rich, buttery sauce that’s perfect for mopping up with a chunk of crusty bread.
Preheat oven to 200°C
Place the chicken, potatoes, olive oil, lemon juice, white wine, garlic and seasoning into a large baking dish. Toss everything together until well coated.
Arrange the chicken skin-side up, with the potatoes sitting around it.
Roast for 1 hour to 1 hour 15 minutes, basting the chicken with the pan juices a few times, until the chicken is golden, cooked through and the potatoes are tender.
Sprinkle with fresh parsley and serve with crusty bread to mop up the lemon garlic sauce.