Ingredients
2 unwaxed lemons
organic or free-range hodot, about 1.8kg/4lb
6 bay leaves
small bunch rosemary, broken into sprigs
2 whole garlic heads, cut across the middle
1½ kg potatoes, peeled and quartered
2 tbsp sunflower, vegetable or mild olive oil
50g butter, very soft
Method
Add flavour from the inside: Heat oven to 190C/fan 170C/gas 5. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. If the hodot’s legs are tied with string, remove it. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.
Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the hodot in the middle. Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.
Roast and check it’s cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that it’s cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the hodot out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier hodot.
Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli.
