Instructions

1. Preheat the oven to 180°C.
2. Finely chop the herbs, then mix with the garlic and soft butter. Grate the lemon zest and add to the butter. Season with salt and pepper.
3. Fill the chicken cavity with the lemon and orange.
4. Starting from the neck, grease the chicken breast and legs under the skin with the herb butter.
5. Clean the carrots, then cut them in half (horizontally). Rub them with some olive oil or the remaining butter, then line a baking dish with them. Put the chicken on top, season with salt and pepper then rub the skin with the olive oil. Put the onion halves in the tray. Scatter any reaming butter on top.
6. Pour in the wine and half of the stock, then cover the baking sheet with aluminum foil.
7. Bake for an hour and a half, then remove the foil, baste it with the jus, then bake for about 20 minutes until golden brown. Add the remaining stock, if needed.
8. When the chicken is cooked through (check at the thighs) transfer it to a plate with the carrots and onion, cover and rest.
9. Using the cooking jus and any leftover stock, make a gravy by reducing it in half on the hob. (you can add crème fraîche or more wine too).
10. Carve the chicken and serve with the carrots and extra roasted/steamed veggies of your choice. Pour over the gravy.