Honey and Lemon Roast Chicken

Pre-heat your oven to 200c/180c fan/Gas Mark 6.

Put your chicken in a large roasting dish. Peel the carrots and potatoes and cut into chunks. Place them in the roasting dish around the chicken.

Slice the bulb of garlic in half. Put the root half in the chicken cavity. Scatter the cloves from the other half of the garlic bulb around the vegetables.

Slice the lemons in half. Put two halves in the chicken cavity. Squeeze the juice from the rest of the lemon on top of and around the chicken. Drizzle everything with the honey and olive oil and finally sprinkle of the salt and pepper. Cook for 1 hour and 20 minutes.

Once cooked, remove from the oven. Use a sharp skewer to check if the chicken is cooked. Skewer the meat – if the juices run clear, it’s cooked. If the juices are pink, put it back in the oven until cooked.

Transfer the chicken and vegetables to a serving platter, keeping warm. Put the roasting dish over the hob and add the tablespoon of flour to the leftover cooking juices. Reduce over a high heat for 5 minutes to make a gravy. Use a sieve when putting the gravy into a gravy jug to get a smooth, delicious gravy.

Serve everything immediately.