Ingredients:

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1 large chicken, spatchcocked

1/2 lemon

2 large onions, peeled and chunked

3 sticks celery, chopped

1 bulb fennel, thinly sliced

3 large carrots, peeled and chunked

1/2 celeriac, peeled and cubed

1 large sweet potato, peeled and chunked

6 large cloves garlic, unpeeled, just squashed

Fresh thyme, sage, rosemary- a few sprigs of each

Sea Salt

1 tbsp rapeseed oil

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Method:

• Preheat the oven to 150C.

• Lay the vegetables on the bottom of a large baking tray.

• Lay the chicken on top and rub with the lemon and oil and sprinkle with sea salt. Put the lemon in the chicken's cavity.

• Nestle the herbs on top of the vegetables.

• Cover the chicken with foil and cook for 3 hours, uncovering the chicken for the last 15-20 mins if you want crispy skin.