Herb Butter Stuffed Chicken Marylands with Mustard Sour Cream Potatoes

Preheat oven to 220°C fan-forced. Chop butter and soften in the microwave for 20 seconds. Peel and finely chop garlic and add to a bowl with the butter and 1 teaspoon mustard. Season and mash to combine with a fork. Pick parsley, thyme and rosemary leaves from their stems and finely chop. Add to butter and mix to combine.

Starting at the top of the chicken marylands, carefully separate skin from the meat, taking care not to tear it. Divide butter mixture between marylands, stuffing it between the skin and meat, and smoothing gently to evenly distribute butter.

Place chicken on a roasting pan lined with baking paper. Roast, basting occasionally, for 30-35 minutes or until golden and cooked through. Set aside to rest for 10 minutes.

While chicken is cooking, quarter potatoes and place in a saucepan of salted, cold water and bring to the boil. Cook for 15-20 minutes or until tender. Drain, cover and set aside in the colander to steam for 10 minutes.

Zest and juice ½ the lemon and place in a bowl. Cut remaining lemon into wedges. Thinly slice spring onions and add to bowl with sour cream and remaining mustard. Season and mix to combine. Add potatoes and toss well to coat in the dressing.

Serve chicken with mustard sour cream potatoes, rocket leaves and lemon wedges.