Preheat oven to 180°C Fan Forced (200°C Conventional)

Remove Roast Chicken tray from cardboard sleeve and remove plastic film from top of tray

Open sachet and pour contents over the roast, coating well. Cover with foil and cook for 35 minutes per 500g

Remove foil after 20 minutes and continue roasting for the remaining cooking time

Ensure that the internal temperate of the chicken reaches 75°C or juices run clear

Meanwhile, line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes or until tender. Drain and let cool slightly

Place potatoes on prepared baking tray and lightly crush potatoes with a fork. In a small bowl combine garlic, oil and herbs, season and drizzle over the potatoes

Sprinkle the potatoes with parmesan cheese. Bake in oven for 20 to 30 minutes or until golden and crispy

Meanwhile, preheat a lightly oiled char-grill pan over medium-high heat. Cook lettuce for 4 to 5 minutes, turning regularly, or until tender and charred

In a small bowl, combine oil, vinegar and horseradish, season and whisk to combine

Drizzle lettuce with dressing and sprinkle with mint, to serve with roast potatoes and chicken