Roast Chicken & Potatoes 
Remember Sunday lunch at Mum & Dad's place and Mum would make the best roast chicken ever? Well it isn't that hard and it sure beats the pre-cooked, dry ones you buy at the supermarket or corner store.
On a serious note, when cooking a raw chicken, hygiene is extremely important. Wash you hands, cutting board etc thoroughly. You don't want a dose of salmonella!
Makes enough for 4 people.
Ingredients
1 large chicken (Dead, gutted and plucked is a good start)
Salt & pepper
Olive oil
1 handful of each fresh parsley & chives (You can use dry herbs if you can't get fresh)
1 peeled garlic clove
5 slices white bread
3 large potatoes
Gravy
You're probably wanting a gravy for this meal, so check out Mad Mick's easy to make gravy right here.
Method
1. Pre-heat your oven to 180c. (Cooking times vary depending on the weight of the chicken and how good your oven is. As a guide cooking time is 30 minutes per 500g. So if you have a 1.5kg stuffed chook, it will take about 90 minutes to cook).
2. Roughly cut up the bread, garlic, parsely and chives and place into blender along with a pinch of salt and pepper.
3. Blend the above ingredients to a medium consistency, drizzling some olive oil into the blender while blending until the mixture is slightly moist.
4. Remove the contents from blender, and stuff into the cavity of the chicken (there will be a hole where its bum used to be!)
5. Smear a little olive oil over the chicken and place into the oven and set the timer on the oven according to the guide at step 1, above.
6. Peel the potatoes and cut roughly into quarters.
7. Using a fork, score each side of each potato (this gives more surface area to the potato and makes 'em really crispy).
8. Put the potatoes into a baking tray, drizzle a little olive oil over each and a sprinkle of salt and with about one hour & fifteen minutes left to go on the oven, put them in the oven, alongside the chicken.
9. To make sure the potatoes are cooked, slide a skewer into the fattest one and it should go in easily. They should also be golden brown on the outside.
10. To make sure the chicken is cooked, stick a skewer into the chicken's thigh and remove. If the juices run clear (not pink) it is cooked.
11. Let the cooked chicken stand for a few minutes to let the juices settle.
12. Carve and serve with the potatoes.