The BEST Roast Chicken and Potatoes

Lightly crush parboiled potatoes and arrange them in a single layer in a roasting pan.

Place the whole chicken on top of the potatoes in the roasting pan.

Cut a head of garlic and a lemon in half and add them to the pan.

Drizzle a generous amount of olive oil over the chicken and potatoes, then season with salt.

Roast in the oven at 220°C for 45 minutes. Baste the chicken with the pan juices throughout the cooking process to get a golden skin.

Once cooked, remove the chicken and potatoes from the pan. Squeeze the roasted garlic cloves into the pan drippings.

Add Dijon mustard and Chardonnay vinegar to the pan drippings and whisk to create a sauce.

Carve the roasted chicken and return the pieces to the pan, tossing them in the sauce to coat evenly.

Add lettuce directly into the warm pan and toss with your hands to coat it in the remaining dressing.

Serve the dressed chicken, potatoes, and salad together.