Lemon and Herb Roasted Chicken with Jersey Royal Potato Salad

**Prepare the Chicken:** Preheat oven to 200°C (180°C fan/Gas Mark 6). In a small bowl, combine softened butter, lemon zest, lemon juice, minced garlic, chopped thyme, and chopped rosemary. Season with salt and pepper.

Loosen the skin of the chicken breast by gently sliding your fingers between the skin and the meat. Spread half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the chicken.

Place the chicken in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue to roast for approximately 1 hour, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Baste the chicken with its own juices every 20 minutes.

Let the chicken rest for 15 minutes before carving.

**Prepare the Potato Salad:** While the chicken is roasting, boil the Jersey Royal potatoes in salted water until tender. Drain well and allow to cool slightly.

Cut the potatoes into halves or quarters, depending on their size.

In a large bowl, whisk together the mayonnaise, Jersey milk, and Dijon mustard. Season with salt and pepper to taste.

Add the cooled potatoes, chopped spring onions, chopped parsley, diced cucumber, and sliced radishes to the dressing. Gently toss to combine.

Serve the roasted chicken warm, alongside the Jersey Royal potato salad.