Fauxtisserie style Slow Roast Chicken and roast potatoes

You know that lovely rotisserie chicken which you can buy over the counter at some delis - well this is like this only it's not brushed with load of fat every few minutes BUT you still get that lovely falling off the bone tender juice chicken that is so delicious.  You could of course simply up the temperature to cook it a bit quicker but if you have the time, try it this way. Throw it in the oven and get out to the garden for some air!

Serves 4

2 tsp fennel seeds

1 tsp oregano

Zest of half a lemon

2tbsp fresh chopped thyme plus a few thyme sprigs (if you had lemon thyme, even better)

2 cloves garlic peeled chopped and mashed

1tbsp ground sea salt

40 ml oil

1 lemon cut in half

1 large chicken 2kg approx.

1lb baby potatoes

Oven at 150C for slow cooking

Oven at 200 for Regular Cook

Pound the fennel seeds, add the oregano garlic thyme together with the salt

Mix in 20ml of the oil.

Dry the chicken with paper towels if it is a bit wet from the fridge

Rub the mixture all over the chicken.

Stuff one 1/2 of the lemon into the chicken.

Toss the remaining half, the thyme sprigs into your roasting dish

Place the chicken on top.

Clean the baby potatoes and cut the large ones in half, toss in the rest of the oil and season well then add to the roasting dish around the chicken.

Roast, basting the chicken and turning the potatoes every hour, until the chicken is dark golden brown, cooked through and potatoes are very tender about 3 hours

Alternatively you can up the temp and cook in about 1 and1/4 hour.

Check the chicken is done with a meat thermometer or by checking the juices run clear from thickest part of the chicken.

AMAZING!