Preparation

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Preheat the oven to 180°C (160°C fan, gas 4).

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Peel the carrots and parsnips and halve lengthways.

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Thoroughly wash the potatoes and cut in half or quarters.

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Peel the garlic cloves.

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Cut the lemon in half.

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Spread the chicken with the melted butter.

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Season with salt and pepper.

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Reserve 1-2 sprigs of rosemary, then pluck the rest of the leaves and chop finely.

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Sprinkle the chicken with the chopped rosemary.

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Place a lemon half in the chicken cavity.

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Push in the rosemary sprigs.

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Place the vegetables and remaining lemon half in a roasting tin and drizzle with olive oil.

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Season with salt and pepper.

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Place the chicken, breast side up, on the vegetable bed. Roast for 1 hour in the oven, adding extra water if needed. Baste the chicken from time to time with the roasting juices.