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Lemon & rosemary roast chicken with crispy potatoes
- 2kg floury potatoes such as King Edward or Maris Piper, peeled
- 1 lemon
- 1 tbsp coarse sea salt
- 1 extra large fresh chicken , around 2.7kg/6lb
- 6 sprigs rosemary , plus extra for garnish
- 4 tbsp olive oil
- 400ml fresh chicken stock (buy two 300ml tubs and use the rest for the lettuce)
Directions:View on BBC Good Food
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