A recipe from the Good Food collection.
1 brown onion, chopped
1 stick celery, chopped
1 carrot, chopped
2 cups (500 ml) chicken stock
4 cloves garlic, crushed
1 tablespoon finely chopped fresh thyme
2 tablespoons lemon juice
¼ cup (60 ml) olive oil
1 teaspoon sea salt flakes
2 kg chicken
1 lemon, quartered
1 tablespoon flour
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Place the onion, celery and carrot in the base of a roasting tin and pour in the chicken stock.
2. Place the garlic, thyme, lemon juice, 2 tablespoons olive oil, salt flakes and ground black pepper in a small bowl, and mix together well. Rub the mixture all over the chicken. Place the lemon inside the chicken carcass and sit the chicken on top of the vegetables in the roasting tin.
3. Cook in the oven for 50 minutes-1 hour, or until golden and tender, and the juices run clear when the thigh is pierced with a skewer. Remove from the tin, cover and leave for 15 minutes while you make the gravy. Discard the vegetables.
4. Strain the pan juices into a jug and skim any fat off the top. Heat the remaining oil in a small saucepan over medium heat, add the flour and stir for 1 minute. Gradually stir in the pan juices until you have a smooth gravy. Stir in any juices from the resting chicken, then reduce the heat to low while you carve the chicken. Serve with your choice of vegetables.