Maple-roasted chicken with hasselback sweet potatoes

Preheat oven to 180 degrees Celsius fan-forced. Pat chicken dry inside and out with kitchen paper, then season generously. Put butter, maple syrup and lemon juice in medium bowl and beat until combined. 

Use fingers to create a pocket between the breast skin and meat, then spoon in half the maple mixture. Place rosemary inside chicken cavity and arrange in roasting pan. 

Make a series of parallel incisions 5mm apart, three-quarters of the way through the sweet potatoes and arrange in a second roasting pan. Combine extra butter with olive oil, garlic and thyme in a small saucepan. Simmer over low heat for 5 minutes. Brush half of the mixture on to sweet potatoes. 

Put both pans in the oven and bake for 30 minutes. Brush potatoes with a little more butter mixture and bake for 30 minutes more. Brush chicken with remaining maple mixture and potatoes with remaining butter mixture. Bake for a final 30 minutes. carve chicken and serve with sweet potatoes and heirloom tomato salad.