Ingredients

Serves 6

1 whole chicken, preferably free range, approx 1.5 kg
Splash of olive oil
Table salt
Freshly ground pepper
1 lemon
1 bunch parsley
3 sprigs rosemary
1 bunch thyme
Whole bulb of garlic
 
For the Gravy
1 tablespoon cornflour
Water
Pan juices

You will also need:
Tray with roasting rack
String
Good kitchen scissors
Whisk
Jug
Pan for reducing

Method

The morning of your roast, rub chicken with salt and put back into the fridge for at least 4 hours. Remove from fridge and brush off majority of the salt. Rub with olive oil and sprinkle with pepper. With kitchen string, tie up drumsticks to hold firm to chicken body.
 
Tie herbs in a bundle and stuff inside chicken. Place in lemon and whole garlic.
 
Place in preheated oven on 200°C for 45minutes. Then turn down oven to 160°C (fan forced) and cook for a further 1 hour.
 
Reserve pan juices for gravy.

For the gravy:
Either use your roasting tray or place pan juices in a saucepan.  Place ice cubes in to attract the fat and remove. Stir cornflour and water to make a paste.  Whisk into pan juices and keep stirring over low heat until bubbling.