• 1 x approximately 1.5kg free-range chicken
• 3 small onions
• 2 medium potatoes
• 3 small carrots
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 fresh lemon
• a small bunch of fresh thyme

To prepare your chicken
• Remove from the fridge 30 minutes before cooking
• Preheat your oven to 240°C
• Prepare the vegetables, wash and chop them
• Break the garlic bulb into cloves, best to leave them unpeeled
• Combine the vegetables (not the potatoes) and garlic into the centre of a large roasting tray and drizzle with olive oil, not too much
• Now drizzle the chicken and combine the salt and pepper too

• Carefully pierce the lemon all over using a fork then put it inside the chicken with the fresh thyme
To cook your chicken
• Place the chicken ontop of your vegetables and into your pre-heated oven
• Reduce the heat straight away to 200°C and cook the chicken for 1 hour and 15 minutes
• Now for the potatoes, get them into the oven for the last 45 minutes of cooking
• Baste the chicken at this time also and if the vegetable look dry, add a splash of water to the tray to stop them burning
• Once cooked, remove the tray and place the chicken on a board to cool for 15 minutes
• Cover with tinfoil and a tea towel and set it aside until ready to serve