

Ingredients–
- 2 kg whole chicken with skin, patted dry
- 2 tsp olive oil
- Salt and pepper
- 1 lemon, quartered
- 1/2 head of garlic
For the Butter –
- 100 gm butter, melted
- 5-6 garlic cloves, minced
- 1 tbsp mixed herbs
- 1 tsp chilli flakes
- 1/2 tsp salt
- 1/2 tsp black pepper powder
Vegetables –
- 2 medium onions, quartered
- 3 medium carrots, cut into cubes
- 2 medium potatoes, quartered
- Salt and pepper
- Olive oil
Method –
- Take the chicken out of the fridge 30 minutes before cooking
- Preheat the oven to 220°C
- Mix together the ingredients for butter. Add lemon juice
- Place chicken in a roasting pan
- Loosen the skin from the chicken carefully, and massage the butter mix all over the chicken
- Squeeze lemon juice and massage it on the chicken
- Stuff used lemon wedges and garlic head inside the chicken
- Tie drumstick ends with string and tuck wing tips under the chicken.
- Transfer the chicken to the oven
- Roast for 10 minutes
- Turn down the temperature to 180°C and roast for 30 minutes
- In the meantime, mix the vegetables with salt, pepper and olive oil
- After 30 minutes, flip the chicken and add the vegetables into the roasting pan
- Roast for 30-45 minutes until the juices run clear when pierced with a knife.
- Baste twice at 30 minutes and at 1 hour spooning juices over the chicken
- Rest for 15 minutes without covering and then serve