Remove the chicken from the fridge at least an hour before you start cooking.

Preheat the oven to 220 degrees Celsius with the rack in the middle.

Pour the water into an oven tray and place the rack over.

Place the chicken on a plate (it will collect any fats and spices) breast side up facing you. Sprinkle the spice all over the chicken and pour part of the olive oil over, dab it in with your fingers. Turn the chicken over and coat the opposite side. Make sure you have the entire chicken coated and oiled. Sprinkle salt over the chicken.

Place half a lemon and a few fresh rosemary leaves into the cavity of the chicken.

Add the potatoes into a bowl and sprinkle the spice and the remaining oil over and use your fingers to rub the spice and oil in. Just a few seconds. Pour some of the melted butter over the potatoes and roll the potatoes around making sure to they are all coated. Sprinkle the potatoes with salt.

Place the chicken, breast side up, on top of the rack in the oven tray and add the potatoes on the sides of the chicken trying to get them mostly on the rack.

Using a teaspoon pour small amounts of melted butter under the skin of the chicken. Lift the skin slightly to see if you can pour some melted butter in but if it's tight, leave it don't tear it simply pour it over the top and sides.

Pour any remaining melted butter over the potatoes.

Roast for 15 minutes at 220 degrees then remove the chicken and use a spoon to baste the chicken with the pan oils. Return the chicken to the oven for another 5 minutes and then drop the temperature to 178 degrees Celsius ( don't open the oven this time!) and continue roasting for another 40 minutes. Take the chicken out, increase the heat to 240 (maximum on my oven) give the chicken another final baste and return to the oven for 1 to 2 minutes to crisp on top. Watch it in those 1 to 2 minutes! Take it out once the center is slightly more golden brown and more crisp than it was. If you leave it too long it will start burning darker patches all over and we are trying to maintain the same color and texture throughout without using pieces of foil.

Remove the chicken and place onto a plate to rest and return the potatoes for 2 to 3 minutes on the same heat.

Add the potatoes to the chicken roast, sprinkle fresh rosemary, thyme and flaky salt over the potatoes. Pour some of the remaining pan juices over if necessary when serving. Enjoy!