Lemon & Rosemary Roast Chicken and Hasselback Potatoes

Transfer the chicken to a baking tray and rub the garlic and rosemary oil all over. Pop half the lemon into the chicken cavity. When the oven is hot, roast on the middle shelf for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.

While the chicken roasts, place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes, then put them all onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the chicken has 35-40 mins of roasting time remaining, pop the potatoes onto top shelf of your oven to roast until golden and tender, 35-40 mins. After 10 mins, halve any large carrots lengthways, then add the carrots to the potato tray and return to the oven. Meanwhile, trim the bottom 2cm from the asparagus and discard. When 10 mins of roasting time remain, add the asparagus to the veg baking tray and toss with the carrots. Spread out in a single layer. Roast for the remaining time until tender, 10-12 mins.

Once the asparagus is in the oven, pour the water for the jus (see ingredients for amount) into a small saucepan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. While the jus simmers, roughly chop the walnuts.