Serves 6

Cooking Time Prep time 20 mins, cook 1 hr 20 mins (plus resting)

Ingredients

4 garlic heads, cloves separated and peeled 
1 bunch thyme 
3 lemons 
1 Gourmet Direct organic or free range chicken (about 1.8kg) 
25 ml extra-virgin olive oil 
125 ml (½ cup) Gourmet Direct chicken stock 
60 ml dry white wine
 
To serve  

Potato mash:
700 gm    Pontiac potatoes, coarsely chopped 
60 gm    butter, coarsely chopped 
50 ml    pouring cream 
Bitter greens

1  Preheat oven to 200C. Scatter two-thirds of garlic and half the thyme in base of a roasting pan large enough to fit chicken snugly. Thinly slice ½ a lemon and scatter over. 

2  Rinse chicken inside and out under cold running water, pat dry with absorbent paper, season generously. Coarsely chop 1½ lemons, stuff into cavity with remaining garlic and remaining thyme. Place in roasting pan, drizzle with oil, squeeze over juice of ½ a lemon, add stock, roast for 40 minutes, baste with pan juices, roast until golden and cooked through and juices run clear when thigh is pierced with skewer (30-40 minutes). Remove chicken from pan, cover with foil, rest in a warm place. 

3  Meanwhile, for potato mash, place potato in a saucepan of salted cold water, bring to the boil over high heat, cook until tender (15-20 minutes). Drain well, return to pan, add butter, mash with a fork until smooth, add cream, season to taste. Add 60ml roasting juices from pan, mix well. Keep warm.
 
4  Place roasting pan over high heat, add wine and cook, coarsely crushing garlic with the back of a wooden spoon, until reduced to a thick sauce (4-5 minutes), squeeze in juice of remaining ½ a lemon, season to taste and serve with chicken, mash and green salad. 

**Recipe by Emma Knowles from the website ‘Gourmet Traveller’.