Flip the chicken, breast-side down and using sharp kitchen scissors, cut along both sides of the backbone to remove it (save this for stock!). Generously salt the chicken all over, then place it uncovered in the fridge for a few hours if you can—this helps the seasoning to penetrate the meat and dry out the skin for extra colour.

Heat your oven to 200°C. Take the chicken out of the fridge and place it on a roasting tray. Make a garlic butter by blending 200g salted butter with 5 garlic cloves, 20g parsley and the zest of 1 lemon. Carefully separate the skin from the breast and spread half of the garlic butter underneath. Drizzle olive oil over the chicken, then roast, basting every 20 minutes for a golden, juicy result.

Once roasted, transfer the chicken to a cutting board. Add a few small knobs of the remaining garlic butter over the breasts and legs, cover with foil, and let it rest for 20–30 minutes to lock in the juices.

Peel and cut your potatoes into chunky chips. Boil them in salted water for about 10 minutes, or until fork-tender and almost falling apart. Drain and allow them to steam dry.

Heat a generous splash of olive oil in a baking tray in the oven for 10 minutes. Add the chips and a generous amount of salt, tossing to coat, and roast for 30–45 minutes, turning halfway through, until crisp and golden.

Carve the chicken by slicing down the middle and separating the breast from the leg. Plate up with a wedge of lemon, a generous serving of crispy chips, and a dollop of salsa verde. Dig in and enjoy!