1. Carefully lift the skin away from the flesh of the chicken to make small pockets between the breast, legs and thighs. Combine garlic with butter, oregano and parsley and season to taste. Using fingers, stuff the butter mix under the skin in pockets throughout the chicken. Thinly slice one of the lemons and slide slices under the skin with the butter. 

  2. Truss chicken using cooking twine starting from the neck, securing the wings and crossing the twine under the base of the bird to bring it back around the thigh and drumsticks and finally securing the legs together.

  3. Place chicken on a baking tray. Massage chicken with pepper and salt and drizzle with olive oil. Squeeze juice from the remaining lemon over the chicken and sprinkle with sprigs of thyme. Scatter garlic cloves around the chicken.

  4. Bake in a hot preheated oven of 220ºC/430ºF for 1 hour. The chicken will be deliciously brown and crisp.

  5. Parboil potatoes in salted boiling water until almost tender. Drain then transfer to a baking tray. Drizzle with oil, sprinkle with flaked sea salt and torn sprigs of rosemary. Bake in a preheated oven of 200ºC/400ºF for 30 - 35 minutes until crisp and golden.

  6. Serve with crisp rosemary potatoes, a simple salad and a beautifully chilled bottle of Meal Matchers Chardonnay.