Ingredients

Method

1. Preheat the oven to 230ºC/450ºF. Pour one tablespoon of oil on a large oven-proof dish or baking sheet.
2. Flatten the chicken by pressing down on the breast, then break the joints between the body and the legs to flatten the legs as well. Rub the chicken with the butter. Slice 3 cloves of garlic into thin strips then put some into the bird cavity and tuck the rest under the skin. Do the same with 3 rosemary sprigs. Season generously with salt and pepper, then place the chicken on the sheet, breast side down.
3. Cook 15 min in the middle of the oven, then lower the temperature to 190ºC/375ºF and cook an additional 30-35 min.
4. Meanwhile, peel the potatoes, wash them and pat them dry. Cut each potato into quarters lengthwise, then put them into a bowl. Pour in the remaining oil. Press the remaining garlic cloves then add them to the bowl. Add the remaining rosemary leaves stripped from the stem, whole. Season with salt and pepper then mix well. Take the sheet with the chicken out of the oven, turn the chicken breast side up, then arrange the potatoes all around it.
5. Cook an additional 40-45 min, until the potatoes and chicken are golden-coloured and fully cooked. to prevent excessive sticking, loosen the potatoes from the sheet once or twice during cooking, without turning them over. For a nicely coloured and crisp skin, turn on the top broiler for the last 2 min.
6. Let stand 3-5 min before serving.