Here’s a simple and timeless recipe ideal for a quick weekday dinner. It’s advisable to purchase a whole chicken and cut it into pieces on your own. Alternatively, you can request your butcher to prepare it for you. Save the legs for another dish and utilise only the crown, along with the chicken breasts still attached to the bone. This method ensures a lovely roast and enhances the juiciness and flavour of the breasts. As the chicken cooks, its juices, along with the garlic, will infuse into the potatoes. Additionally, the garlic butter will elevate the taste of the chicken breasts, making them incredibly delicious. Bon appétit!