Ingredients:

1.5kg whole chicken
½ lemon, cut into wedges
1 onion
3 garlic cloves, peeled and sliced
4 sprigs rosemary
2 tbsp olive oil
1 carrot
2 celery sticks, thickly sliced

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Method:

1. Pre heat the oven to 200°C
2. Put the chicken into a large roasting tray, stuff with the lemon wedges, half the onion wedges, garlic cloves and half the rosemary. Drizzle the olive oil over the top and season well. Put the rest of the onion wedges and rosemary around the chicken, along with the carrot and celery. Add 150ml of water into the roasting tray. Cover the whole tray tightly with foil and roast for 45 mins.
3. Remove the foil, baste the chicken with the juices in the tin, then roast for another 25-30 mins or until the skin is golden brown; when a skewer is inserted into the thickest part of the thigh, the juices should run clear. This is when you know it’s cooked through.
4. Transfer the chicken to a serving plate, cover loosely with foil to keep warm and leave to rest for 10 mins. Carve and Serve!