Make the marinade

• Add the herbs, lemon peel, garlic, salt, and pepper in a pestle and mortar and give a bash to help release all the flavor and oil. Add the sugar and lemon juice, stir to combine. Taste and adjust seasoning if needed.
• Place the butterflied chicken in a re-sealable plastic bag or any non-reactive container and evenly distribute the marinade all over the chicken. Let it marinate for at least an hour to four hours in the fridge.
• Bring the chicken to room temperature - One hour before you plan to roast the chicken, pull the chicken out of the fridge. Remove the chicken from the marinade and transfer it to another plate. Set aside to come to room temperature.
• Boil enough water to cover the potatoes in a cooking pan with a generous amount of salt and then parboil the potatoes until just tender but not fully cooked. About 5-8 minutes depending on their size. Drain the water, transfer the potatoes to a bowl, and coat with 4 tablespoons of oil- set aside.
• Pre-heat the Oven to 450°F
• Transfer the chicken to a large oven-proof frying pan or a baking dish and roast in the oven for 35 minutes. Add the potatoes coated with oil Continue roasting for another 10-15 minutes or when the chicken is cooked through and the potatoes are soft all the way through.
• The thickest part of the chicken breast close to the bone should register to 150°F and the joint between thigh and body should have reached 175°F using an instant thermometer and the juices run clear.