• Preheat oven to 200C. Chop potatoes into halves or quarters and parboil in a large saucepan of boiling salted water until they soften (approx 10-15mins). Cut onion into wedges and place in a roasting pan, sitting chicken on top of onion wedges. Roughly tear or chop rosemary leaves then rub with oil, salt and pepper all over chicken.
• Drain potatoes and shake in pan to roughen up. Roast chicken for 1 hour and 20 mins, or until golden and cooked through (strongly recommend purchasing a meat thermometer to be sure). Place potatoes in a separate roasting tray with oil, a pinch of salt and pepper, crushed garlic and the remaining rosemary leaves. Toss well to combine and roast in oven for an hour, or until golden.
• Remove chicken from oven, transfer to a platter and cover, leaving the remaining veg in the oven. Blanch peas in boiling water for 2 mins. At this point you can use the tray with cooking juices to make gravy (add 1 tbsp of flour on the stove top, stir in 600ml of boiling water and stir until you reach desired consistency). Serve everything in the middle of the table.
Notes:
Swap peas for any preferred or available green veg.