Adapted from Jamie's Fantastic Roast Chicken

This is a long time favourite of ours, my sister and I first made it when we cooked our first ever special Mother's Day menu, a tradition which we have kept. Each year on Mother's Day, we surprise our mom with dinner, the menu varies as one of the rules we created says that it has to be new. But this is recipe is one that we have been making ever since, that's how much we liked it.

Fantastic Roast Chicken

1 chicken (1 kg)
1 kg of potatoes
1 celeriac
250 gr of butter, soft
1 lemon, zest
8 slices of pancetta, thorn to bits
8 artichoke hearts
2 cloves of garlic, finely chopped
a bunch of fresh thyme
pepper and salt

Preheat the oven at 200 degrees Celsius. Clean the chicken en wipe dry with paper kitchen towels. Mix the butter, the lemon zest, the thyme, the pancetta, garlic, salt and pepper. Put the butter mixture between the skin and the meat. Be careful not to tear the skin. Make small cuts in the thighs and stuff with butter mixture too. If you have any mixture left, rub it on top of the chicken. Put half a lemon inside the chicken. Put the chicken in a tray and pop in the oven.
Now peal and clean the potatoes and cut in chunks of about 4 cm, do the same with the celeriac. Put the potatoes to the boil and cook for about 10 minutes. I add the celeriac after 5 minutes, because I love the way it tastes when it is soft. If you prefer the celeriac to have more of a bite, don't put it in with the potatoes.
After the chicken has been in the oven for about 20 minutes, take the chicken out and add the potatoes, the celeriac and the artichoke hearts. Put the chicken back on top and put back into the oven. Leave the chicken in the oven for 50 minutes. When ready, take the chicken out of the oven and let it rest or about 10 minutes after which you're dinner is ready to serve: enjoy!

If you have left-overs, which we rarely do -that's how much we enjoy this dish - these will make a brilliant sandwich the next day.