Take the chicken out the fridge 30 minutes before cooking.

Heat the oven to 200 ° C.

Pat the chickens dry with a kitchen towel.

Place the chickens in a large enough roasting oven tray.

Add the potatoes to a bowl and add the potato ingredients. Rub and coat well. Set aside.

Make a mix of the 13 spices Smell & Taste chicken spice, Thai seasoning and the melted butter and rub this all over the chicken. Make sure to cover the legs, underneath and the entire chicken is well coated. If you need a little more of the mix make another batch.

Season generously with salt and pepper basics Smell & Taste

Cut the lemon in half and place into the cavity of the chicken. If you like you can add some fresh rosemary with the lemon.

Use kitchen twine to tie the ends of the legs gently but firmly.

Tuck or tie the wings. To tuck, simply fold the wing tips back.

A sprinkle of salt and pepper.

Use half the pieces of the cubed butter to place randomly on the chicken.

Add the potatoes to the sides of the tray next to the chicken.

Pour the water into the pan from the side making sure to not pour over the chicken and potatoes. You can use water, white wine and chicken stock, your preference.

Roast on the middle rack 200 ° C for 50 minutes. Please take the chicken out halfway through and baste using the pan juices. If you notice that your oven is too hot, drop the temp to 180 ° C.Just before your chicken is ready, add the remaining cubes of butter randomly over the chicken and continue cooking till done. To check for doneness without a thermometer prick the chicken between the thigh and the body with a pointed knife and if the juices run clear the chicken is done. This can be the case between 40 to 50 minutes. Using a thermometer you should insert it into the thickest part of the thigh not touching the bone and it should have a reading of 75 °Celsius

Rest the chicken for 15 minutes before cutting into it.

Serve with roasted potatoes and the juices from the pan and side of sliced lemon is optional. Enjoy!