Start by preparing all the vegetables (washing, peeling and cutting):

Cut the potatoes in quarter and reserve them in cold water.

Cut the cherry tomatoes in halves.

Finely slice the onion.

Cut and quarter the shallot.

Part peel your garlic (leaving the last skin on) and cutting each ends.

Wash and reserve your parsley and thyme (just a few branches of each).

Prepare the chicken for roasting:

Start by seasoning the chicken (inside the carcass as well on the outside with salt and pepper).

Stuff the chicken with 2 of the garlic cloves, the parsley, the thyme and the shallots.

Truss the chicken using a butcher string and put the chicken in a roaster.

Pour 4 tablespoons of oil over the chicken then spread the oil on the chicken with your hands, finally add a nudge of butter between each of the chicken leg.

Drain, rinse and dry your raw potatoes and add them in the roaster all around the chicken. Turn the chicken on its side.

It is now ready to be roasted.

To roast the chicken we will use the traditional 3 stage French method:

15 minutes on one side.

15 minutes on the other side.

Then 25 minutes on its back.

Finish roasting the chicken by turning the grill (broiler) on for an extra 5 minutes just before serving.

Start by roasting the chicken (in a preheated oven) at 200 degrees Celsius (396 F) (with the potatoes and garlic) on either side for the first 30 minutes.

Only turn the chicken flat on its back and add the onions and tomatoes. Mix well with the potatoes and put the chicken back in the oven for 25 minutes.

After 25 minutes turn the broiler on and brown your chicken for a further 5 or more minutes.