Preparation

Remove the chicken from the fridge 60 minutes ahead of cooking then preheat your oven to 180 °C.

Drizzle the bird with olive oil. Season all over and inside the cavity with salt and pepper and place the lemon inside. Add the vegetables and garlic to the casserole pan with a splash of water then place the seasoned chicken on top. 

Roast for around 1 hour 15 minutes or until the chicken is golden and cooked. Half way during cooking baste the chicken in its own juices.

Remove the chicken from the pan, cover and rest for 30 minutes before carving. 

The pan can then be used on the hob to make gravy.