2 small garlic bulbs, cloves separated but not peeled
1 large bunch rosemary
1 large bunch lemon thyme
1 large bunch sage
1 large bunch bay leaves
2 small lemons, zest only
4 tbsp olive oil
1 medium chicken
400 g carrots, halved
500 g baby new potatoes, halved
2 medium red onions, cut into wedges
100 g butter, softened
150 ml white wine
Roughly bash the garlic cloves and herbs using a rolling pin or flat side of a meat mallet, then put in a large dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Cover with cling film (or a clean plastic bag) and leave to marinate overnight or for at least 6 hours.
Heat oven to 140C/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving if necessary. Rub the butter all over the skin and season generously.
Pour the wine into the tin with 150 ml water, cover tightly with a tent of foil and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/gas 7 and cook for a further 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
Whilst the chicken is resting, put the roasting tin on the hob and simmer to reduce the cooking juices a little, remove the veg and keep warm. Add any juices from the rested chicken and season to taste, then strain your gravy ready for serving – if too thin you can add a tsp of cornflour in cold water to the gravy and bubble away until it starts to thicken a little. Serve with the veg from the roasting tin and any other you fancy adding.