- butter, for greasing
3-4carrots in large chunks
1onion, cut in large chunks
6-8 clovesgarlic, smashed
2 stemsrosemary, broken into sprigs
1lemon, cut into wedges
Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter
Smear the chicken skin with butter and season with salt & pepper.
Stuff the chicken cavity with the rosemary, lemon and 3-4 garlic cloves. .
Put the vegetables and 3-4 garlic cloves in the tin along with the bay leaves, season with salt & pepper and place the chicken on top.
Pour over the white wine and stock, then cover with foil and place in the oven.
Cook for 1 hr then remove the foil and give the veg a shake.
Cook uncovered for 50 mins.
Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and veg from the pan.
Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving.
Keep the veg warm.
Serve with gravy made from pan juices.