Start by removing the chicken from its wrapping and patting dry with kitchen paper. Generously season all over and inside the cavity with salt. If you have time, place the chicken in the fridge uncovered overnight to allow the salt to penetrate into the meat and dry out the skin.

Preheat an oven to 180C. Remove your chicken from the fridge at least half an hour before cooking. Chop off the top of a garlic bulb, drizzle with olive oil and season with salt & pepper. Wrap it tightly in foil and roast for 45 minutes. Remove from the oven and squeeze the roasted garlic into a blender. Add 150gl butter, parsley, 1 stalk of rosemary, 5 sage leaves, a pinch of salt and 1 tbsp of olive oil. Blend till smooth.

In a roasting tray, throw in 2 roughly chopped onions, 1 garlic bulb (chopped in half), 4 stalks of rosemary and 2 chopped carrots. Remove the giblets from the cavity of the chicken and place the them in the trivet.

Place your chicken on top of the trivet and gently part the skin from the breasts. Take your butter and squeeze it between the breasts and skin of the chicken.

Whack the heat up to 210C. Place half a lemon inside the cavity, along with any leftover herbs you might have. Drizzle a small amount of olive oil over the rest of the chicken and place in the oven, checking every 20 minutes to see if the skin is burning. If it starts browning too quickly, simply place foil over the top and remove 20 minutes before removing the chicken from the oven.

For cooking times, you’ll need roughly around 15-20 minutes per 500g, however, this is different for different ovens. If you have a meat thermometer, place it into the thickest part of the breast. We want to take it out at around 67C.

Once finished cooking, remove from the oven, take the lemon out of the cavity and rest the chicken under a layer of foil for at least half an hour.

Place your tray of roasted vegetables over a hob and bring to a medium heat. Add the flour and mix together before adding the white wine. Use a wooden spoon to scrape the sticky bits off the bottom of the pan. After 5 minutes of bubbling away, add the stock, squeeze the roasted lemon in and leave to simmer for another 15 minutes.

Strain the liquid through a sieve and into a separate pot. Reduce the gravy until thick, then stir in 25g butter until melted. Check for seasoning, then place in a gravy boat.

Carve the chicken up, removing as much meat as you can and serve on a warm plate. Pour a small amount of gravy over to keep it warm, then serve it up with some roasted vegetables.