An exercise in simplicity, this roast chicken becomes succulent and delicious when stuffed with an easy, herb-filled butter. Throw it onto a tray with potato wedges, cherry tomatoes and feta, and you have a satisfyingly sophisticated dinner in no time at all.
Preheat oven to 210°C. Peel and crush garlic and place in a small bowl with butter and Italian Kitchen Herbs. Season with 1/4 teaspoon salt and pepper and mix to combine. Set aside.
Using your fingers, carefully separate the skin from meat on each chicken maryland. Divide butter between marylands and gently push under the skin. Massage chicken to evenly disperse butter.
Cut potatoes into wedges. Pick sage leaves from their stems. Halve eschalots, keeping their skins intact.
Place potato and eschalots on a lined baking tray and drizzle with olive oil. Season with salt and top with chicken. Roast for 40 minutes or until chicken is golden brown and potatoes are almost cooked.
Add cherry tomatoes and sage leaves to tray and crumble over feta. Roast for a further 10 minutes or until tomatoes are blistered and chicken is cooked through.
Remove chicken from tray and keep warm. Remove skin from eschalots and return to tray. Add rocket leaves to tray with lemon juice. Stir to combine and season with salt to taste. Divide chicken and salad between plates and serve.