1 x 4lb chicken
2 lemons, halved and juiced
Small bunch of rosemary, broken into sprigs
2 whole garlic heads, cut across the middle
1 tbsp olive oil
8 small carrots, peeled and roughly chopped
8 King Edward potatoes, peeled and quarted
2 courgettes, roughly chopped
8 parsnips, peeled and chopped
60g butter, sliced
2 tbsp duck fat
8 baby plum tomatoes
Salt & pepper
Pre-heat the oven to 180ºC.
Trim and clean the vegetables and cut into even pieces.
Lay the chicken in a roasting tin. If the chicken’s legs are tied with string, remove it. Put one half of a lemon inside the cavity with a few sprigs of rosemary and one half head of garlic. Place the slices of butter on top of the chicken and pour over the remaining lemon juice. Roast the chicken for 40-60 minutes.
Heat the duck fat in a roasting tin before tipping the vegetables (except the tomatoes) and remaining garlic into it, toss the veg making sure they are coated in the hot duck fat and season with salt and pepper. Roast the veg for 40-60 minutes or until they look golden and crispy. Taking out to turn over, half way through.
To check that the chicken is cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Take the chicken out, cover in tin foil (to keep warm) and leave to rest for 10 minutes. Put the tomatoes in with the vegetables while the chicken is resting.
Carve the chicken and lay on vegetables on a service platter.
Pour lemon gravy over and serve.