Rosemary & garlic roast chicken

4 rosemary sprigs
3 garlic cloves
1 tbsp olive oil
1 tsp pink Himalayan salt
1 tsp black peppercorns
1 lemon
1.4kg whole free range chicken
350g new potatoes, cut in halves
3 big handfuls fresh spinach
200g frozen green peas

1. Preheat the oven to 180C fan. Finely chop 2 rosemary sprigs (reserve the other 2) and add them to the mortar along with garlic cloves, olive oil, salt & peppercorns. Grind with a pestle into a fine paste. Gently loosen the skin off the chicken breast and rub the garlic and rosemary mixture all over the chicken. Repeat all over the chicken skin. Stuff the chicken cavity with half a lemon and 2 rosemary sprigs and tie the chicken legs with kitchen string, if desired. Place the chicken on a roasting tray/dish, squeeze the juice of the remaining lemon half over the chicken and roast in the oven for 1 ½ hours, basting with cooking juices from time to time. If the chicken starts to brown off too quickly, cover it with tin foil to stop from burning.
2. In the meantime, par-boil new potatoes in salted water for 10 minutes until almost tender. In the last 30 minutes, add the potatoes to the tray with the chicken, cover them with cooking juices and roast for the remaining 30 minutes.
3. Add fresh spinach and peas to the chicken and potatoes tray within the last 3 minutes of cooking and roast until the spinach is wilted and peas are cooked.

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