Herbed Faux-tisserie Chicken and Potatoes

Ingredients for Herbed Faux-tisserie Chicken and Potatoes

• 2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons finely chopped fresh marjoram

• plus 4 sprigs, divided

• 2 tablespoons finely chopped fresh thyme

• plus 4 sprigs, divided

• 1 tablespoon kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

• 90ml olive oil, divided

• 1 3 1/2–1.8kg chicken

• 1 lemon, quartered

• 1 head of garlic, halved crosswise

• 900g Yukon Gold potatoes, scrubbed, halved, or quartered if large

Preheat oven to 149°C. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoons pepper, and 45ml oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in centre; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

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