Small bunch fresh thyme, rosemary or sage or a mixture
Take chicken out of the fridge 30 minutes before it goes into the oven.
Preheat your oven 240⁰C.
Break the garlic bulbs into cloves, leaving them unpeeled.
Wash all vegetables and roughly chop and pile them into the middle of a large roasting tray and drizzle with olive oil. Put a lemon in the chicken’s cavity, with the bunch of herbs. Rub the skin of the chicken with black pepper and salt.
Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water.
When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 10 minutes.
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