Step 1

Preheat oven to 200C. Scatter two-thirds of garlic and half the thyme in base of a roasting pan large enough to fit chicken snugly. Thinly slice ½ a lemon and scatter over.

Step 2

Rinse chicken inside and out under cold running water, pat dry with absorbent paper, season generously. Coarsely chop 1½ lemons, stuff into cavity with remaining garlic and remaining thyme. Place in roasting pan, drizzle with oil, squeeze over juice of ½ a lemon, add stock, roast for 40 minutes, baste with pan juices, roast until golden and cooked through and juices run clear when thigh is pierced with skewer (30-40 minutes). Remove chicken from pan, cover with foil, rest in a warm place.

Step 3

Meanwhile, for potato mash, place potato in a saucepan of salted cold water, bring to the boil over high heat, cook until tender (15-20 minutes). Drain well, return to pan, add butter, mash with a fork until smooth, add cream, season to taste. Add 60ml roasting juices from pan, mix well. Keep warm.

Step 4

Place roasting pan over high heat, add wine and cook, coarsely crushing garlic with the back of a wooden spoon, until reduced to a thick sauce (4-5 minutes), squeeze in juice of remaining ½ a lemon, season to taste and serve with chicken, mash and green salad.