Preheat your oven to 200°C. While it’s heating, pat your chicken dry with paper towels. This step is key to crispy skin!

Finely chop your thyme, sage, and rosemary, then mix with softened butter and crushed garlic. Carefully slip your fingers under the chicken skin, creating a pocket, and gently spread the herb butter under the skin. Season the chicken outside with a drizzle of olive oil, salt and pepper.

Cut the lemon in half and place it inside the chicken cavity. Tie the legs together with kitchen twine. This helps the chicken cook evenly. But if you don’t have any, just skip tying them together!

Place the chicken in the centre of a baking dish and roast for 20 minutes to start getting the skin golden.

While the chicken starts roasting, toss the potatoes and carrots in olive oil, salt, and pepper. After 20 minutes, add them to the baking tray around the chicken.

Roast for a further 40–60 minutes, depending on the size of your chicken, or until the internal temperature of the chicken reaches 75°C in the thickest part of the thigh. Rest the chicken for 10–15 minutes before carving. This keeps all the juices locked in.