Using the lower rack of your oven place your cast iron pan into the oven and preheat the oven to 260°C (500°F)
Pat the chicken as dry as you can again.
Season the cavity of the chicken with salt and pepper. Then add half head of garlic+ half a lemon+ rosemary+ thyme into the cavity.
Then brush the marinade all over the chicken.
Trussing is optional (revert to the detailed blog post on this)
Tuck wings under the chicken
Once your oven reaches the correct temperature ( Ours took 40min) Using oven mitts carefully remove the cast iron pan. Place 2 tbsp of the reserved marinade into the cast iron pan it should sizzle.
Place your chicken, breast side up, and arrange the potatoes around (not under). Add on more rosemary sprigs, thyme sprigs, and a couple of slices of lemon. Quickly place back into your oven. Cook for 15 min, then turn the temperature down to 175°C and cook until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°C (ours took an additional 50min). If your chicken has not become golden brown all over broil for 2-3 minutes.
Remove the pan from the oven, carefully remove chicken from the pan and allow to rest for 10-15 min on a cutting board while we continue to roast the potatoes.
Place the potatoes back into the oven and roast for 10-15 min until golden brown.
Place chicken back into the pan and serve. Or place on your chosen serving platter.