Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Season the chicken with salt and freshly ground black pepper inside the chicken’s cavity. Place the rosemary, thyme and sage into a food processor. Process until combined. Alternatively, finely chop by hand. Add the herbs to a bowl with the butter and mix until combined. Season with salt and pepper.
Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Push ¾ of the flavoured butter under the loosened skin so that it covers the whole breast. Rub the remaining flavoured butter over the skin of the breast and legs of the chicken.
Place the onion, bay leaves and lemon inside the chicken’s cavity. Place the chicken in a roasting tray on top of the garlic cloves, breast side up and drizzle with half of the olive oil. Season the outside of the chicken with salt and pepper. Then sprinkle with ariosto and pour over the chicken stock mixture. Roast for 15 minutes then remove from the oven.
Pour the white wine over the chicken and baste with pan juices. Then arrange the potatoes around the chicken. Reduce the heat to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4) and continue to cook, basting occasionally in pan juices, for a further 1 hour 20 minutes or until golden all over and cooked through (the juices should run clear when a skewer is inserted into the thigh).
Remove the onion, lemon and bay leaves from the chicken’s cavity. Place the chicken on a serving dish, cover loosely with aluminium foil and set aside to rest for 10-15 minutes.
Serve chicken with potatoes – buon appetito.