Roast Chicken with Charred Spring Onion Mayo

Start by making the spring onion mayo. Get a griddle pan or large frying pan over a high heat, then trim the spring onions and add them to the dry pan. Let them char and soften for 5-8 mins, turning as you go. Remove from the pan and allow to cool slightly on a plate, before finely chopping along with the chives.

Combine the spring onions, chives, mayonnaise, Parmesan and a generous amount of black pepper in a bowl. Mix well and set aside.

Place your chicken onto a roasting tray or ovenproof pan. Season it all over with the fine salt, then set aside at room temperature for 30 mins. Meanwhile, heat the oven to 230°C.

Place half a lemon and the thyme up the cavity of the chicken then rub the olive oil all over the chicken. Wrap the unpeeled garlic cloves in foil.

Roast the chicken in the oven for 30 mins, then add the white wine to the tray. Turn the oven down to 190°C and roast for a further 25 mins until cooked through (this time will differ depending on the size of your chicken), then allow to rest for 25 mins. Remove the garlic from the foil and squeeze the soft garlic into the tray or pan.

Meanwhile, boil the potatoes for 15-20 mins (I like mine to be super soft), then drain and transfer to a bowl.

Lift the rested chicken out of the tray and onto a chopping board, then pour all the chicken juices from the tray plus the garlic over the potatoes. Finely chop the parsley and add that too, along with the juice of the remaining lemon half and salt and pepper.

Carve the chicken, then pile it onto a platter with the potatoes and all the juices. Serve alongside a big green salad and the spring onion mayo.