Step 1

Preheat oven to 200°C/180°C fan-forced. Place potatoes in a microwave-safe bowl. Cook, covered, for 8 minutes or until just tender.

Step 2

Meanwhile, rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast side up, in a roasting pan. Squeeze 1 lemon half over chicken, rubbing juice into skin. Place 1 lemon half and half the thyme in chicken cavity. Tie legs with kitchen string. Tuck neck flap and wings underneath.

Step 3

Arrange potatoes, garlic and remaining lemon halves and thyme around chicken. Season chicken and potatoes with salt and pepper. Drizzle with oil. Roast for 1 hour and 15 minutes or until juices run clear when thigh is pierced with a skewer.

Step 4

Meanwhile, cook frozen vegetables according to packet directions. Serve chicken with vegetables.