Preheat oven to 220°C/200°C fan-forced. Score chicken skin 2-3 times, using a sharp knife. Place chicken and halved lemon into a large roasting pan

In a small bowl, combine margarine, lemon zest, parsley and garlic. Season to taste. Rub margarine mixture into chicken. Bake for 35-40 minutes until golden and cooked through

Place potatoes, cut-side down on a board. Slice potatoes at 1/2cm intervals to about two-thirds way through potatoes. Place into a large bowl

Add margarine, oil and garlic to potatoes. Season to taste. Toss well to coat potatoes. Place on a baking tray. Bake, turning occasionally, for 35-40 minutes until golden. Serve with roast chicken