Roast the chicken:
Pre-heat oven to 180°C.
Remove chicken along with liquid marinade from bag and transfer into a lined baking pan, then cover loosely with foil or baking pan lid.
NOTE: Covering during cooking helps to infuse the flavour slowly into the chicken.
Place in the oven and cook for 70 minutes.
Remove the foil or lid, continue cooking for 15-20 minutes or until the skin is golden brown, juices run clear and internal temperature reaches 82°C in the thickest part of the chicken.
Once cooked, remove chicken from the oven and set aside for 5 minutes to rest before carving.
Save the roasting liquid and use as sauce or gravy (see instructions below).
For the hasselback potatoes:
Cut thin parallel slits into each potato, stopping just before you cut through so that they stay intact at the bottom. Drizzle with olive oil and season with salt. Roast at 180°C for 45 – 50 minutes until crispy on the outside and completely tender in the middle.
Just before the potatoes are ready, make the brown butter. Add the butter to a small saucepan over medium heat. Stir frequently until melted, then continue cooking until the butter begins to foam and turns golden brown – about 5 – 8 minutes (the brown butter should be fragrant & nutty). Reduce the heat to low and stir through the garlic & chives.
When the potatoes are ready, transfer to a serving platter and brush the garlic butter over, getting into all the slices.
A simple and delicious finishing sauce:
Melt 2 tablespoons of butter in a pan over medium-high heat for 1-2 minutes.
Add 2 tablespoons of flour and stir continuously until smooth and no lumps remain.
Gradually add the liquid from the roasted chicken while whisking until smooth after each addition.
Continue to simmer for 2 minutes then serve together with the chicken & hasselback potatoes.