750g potatoes, peeled and cut into smallish chunks
green salad, to serve
Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the lactose free butter, maple syrup and salt and pepper, until the lactose free butter melts and it smells fragrant.
Lay the chicken in a roasting tin – don’t pile it up or it won’t cook so well.
Add the potatoes and drizzle with lemon butter to coat evenly.
Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.