900g Maris Piper potatoes (about 4 medium potatoes)
3 tbsp olive oil
First, make the lactose free butter. Beat the parsley and lemon juice into the lactose free butter along with some seasoning. Place the lactose free butter on a piece of cling film, roll into a log, then chill in the fridge until needed.
Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The lactose free butter and salt can be made up to two days ahead.
For the fries, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don’t have either, then just put your chicken in the roasting tin.
Trim two slices of the chilled lactose free butter, gently lift the skin away from the breast of the chicken, and push the lactose free butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled fries in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the lactose free butter melting over each portion. Serve with the fries and the remaining chicken salt.