Roast chicken with bacon and Marmite

Roast chicken with bacon and Marmite Method 1. For the chicken: preheat the oven to 190C/gas 5.

Spread a layer of Marmite all over the chicken. Squeeze the lemon into the neck of the chicken, then pull the skin back and squeeze the lemon into the breast - this gives the chicken more flavour. Cover the chicken breast with slices of bacon. Stuff the cavity of the chicken with herbs and garlic.

Place in a roasting tin and cook for 20 minutes per 450g plus 20 minutes. Remove the bacon after 1 hour and put to one side. Meanwhile make the potatoes.

For the potatoes: put the potatoes in a pan with the onions and bring to the boil. Remove from the heat and drain well, reserving some of the cooking water. Transfer the potatoes and onions in a roasting tin and pour over the reserved cooking water. Dot with the butter and cook in the oven for 45-60 minutes until tender and crisp.

Serve the chicken with the potatoes, onions and bacon.