Instructions

1. Cut the potatoes into 1cm slices and put them into a saucepan of cold water. Bring to the boil and simmer for 4 or 5 minutes, until parboiled (half cooked). Drain and leave to cool.
2. Peel the garlic and put the cloves in a mini food processor. Add the rosemary leaves, the butter, then grate the lemon zest into it. Season to taste. Blend until you get a coarse paste.
3. Using your fingers, ease the paste under the skin all over the chicken - be careful not to tear the skin.
4. Cut the lemon in half and put into the cavity.
5. Layer the potato slices and lardons in a large roasting tin. Place the chicken directly on top (or on a wire rack placed in the tin above the potatoes). Pour over the wine, season with salt and pepper.
6. Cook for about an hour and a half until the chicken is cooked through and the potatoes are soft.
7. Rest the chicken (covered) for 10 minutes.
8. Serve with the bacony potatoes and steamed vegetables or green salad.