Take the chicken with skin on, and remove the unmentionables.
Take the garlic pods with the skin on, and smash them with a knife. Stuff the cavity of the chicken with the lemon and the garlic.
You can truss the chicken, many prefer to sew the chicken up.
Take a mortar and pestle, pour the olive oil in it, and add the rosemary and thyme leaves.
Crush them into the oil.
Lightly massage the chicken with the flavoured olive oil.
Sprinkle a bit of the mixed dried herbs too. And some minced garlic.
Then add sea salt and freshly ground black pepper.
Now pour some chicken stock into the roasting pan (Get recipe: Fresh Chicken Stock)
Add roughly chopped celery, carrots and mini potatoes.
Then put the chicken in, it should fit snugly in the pan.
For kids, brush a swipe of butter on top. Put the pan the oven for 90 minutes at 190 degrees.
Turn the chicken over once or twice in the middle.
Let the chicken rest for ten minutes before you carve it. Spoon the gravy on top.
Roasted chicken - enchanting, succulent and downright delicious.