• Pre-heat the oven to 180C (350F).
• Season the inside of the chicken with salt and stuff the cavity with 1 whole lemon cut in half and quarter of an onion and 1 sprig of rosemary.
• Sit the chicken in your roasting tray and season all over the outside of the chicken with salt. Drizzle with 1-2 tablespoons of olive oil and add the dried oregano and finely chopped rosemary. Rub the herbs and salt all over the chicken including the bottom.
• Add the rest of the onion and carrot around the chicken in the tray with 4 cloves of garlic. Roast the chicken uncovered for 1 hour and 45 minutes (for 2.2kg/4.8 lbs).
• Remove the chicken from the oven, cover it with foil and rest it for 45 minutes to 1 hour (this part if essential for a juicy, flavourful chicken).

To make the optional gravy

• Put the roasting tray with cooked veg on the stove on a medium heat and add the wine. Let the wine reduce by half then add the chicken stock.
• Let the stock simmer for 30 minutes until reduced. Sieve the gravy into a jug or bowl (we like to use a gravy jug to skim off excess fat). Press the roasted veg with a potato masher or fork to squeeze out any extra juices.
• Transfer the sieved gravy to a saucepan and bring to a simmer. Mix the water with the corn starch and add it to the gravy. Simmer for around 10 minutes until thickened, stirring or whisking occasionally. We don’t usually need to add any additional salt to our gravy but you can taste it at this point and choose to add more if you like.
• Serve with your roast chicken.