Instructions

1. Preheat the oven to 200°C.
2. Cut the potatoes into cubes, the onions & lemon in half, the carrots into chunks.
3. Put half an onion into the cavity of the bird together with half of the lemon, one bay leaf and 1 sprig of rosemary.
4. Cut the remaining onion into thin wedges and finely chop the garlic.
5. Put the potatoes, onion wedges and carrot pieces in a deep, heavy-based casserole dish. Add the rosemary leaves, garlic and the bay leaf. Drizzle with some oil, then season with salt and pepper. and toss gently.
6. Rub the bird with oil and season with salt and pepper, then put it on top of the vegetables, facing downwards.
7. Put the lid on and put the dish in the middle of the oven. Turn down the heat to 170°C.
8. Roast for 45 minutes, then turn over the bird, slightly tilting it to release the liquid from the cavity. Squeeze over the juice of the remaining lemon half. Put the dish back in the oven, covered, and roast for another 45 minutes or until the bird is golden brown and the veggies are tender.
9. Add your chosen greens (peas, beans, broad beans, kale etc) for the last five-ten minutes of roasting.
10. Remove the bird to a plate and rest for a few minutes under cover.
11. Check the veggies, if they are not cooked through properly, put the dish back in the oven and turn up the temperature. Otherwise put the dish back in the oven to keep the veggies warm (and turn off the oven!).
12. Carve the bird and serve with the vegetables and sauce.