Roast Chickenwith Lemon, Rosemary and Garlic

Preheat the oven to 450°F, then reduce to 400°F once the chicken is inside.

Rub the whole chicken with olive oil, then season generously with salt and black pepper.

Stuff the cavity with a whole unpeeled garlic bulb, a halved lemon, and a few sprigs of rosemary; secure with a cocktail stick if needed.

Place the chicken on a trivet made of chunky carrots, celery, red onion, and leeks in a roasting tin; drizzle additional oil over the vegetables and sprinkle a pinch of salt and pepper.

Roast the chicken for about 1 hour and 20 minutes, basting occasionally with its own juices.

Remove the chicken from the oven and let it rest under foil for a few minutes before carving.

While the chicken rests, make the gravy: add a spoonful of flour to the pan drippings, stir to form a roux, then deglaze with 120 ml white wine.

Add chicken stock to the pan and simmer 5–6 minutes until thickened, adjusting seasoning with salt and pepper as needed.

Strain the gravy, discarding excess fat but keeping a tablespoon for richness, and serve alongside the carved chicken and roasted vegetables.