Preheat and Prep: Preheat your oven to 200°C (180°C fan). Find a large roasting tin that will comfortably fit the chicken and vegetables without being too crowded.

Prepare the Vegetables: Add the chopped potatoes, carrots, and red onion wedges to the roasting tin. Scatter over the unpeeled garlic cloves. Drizzle with 2 tablespoons of the olive oil, half the salt and pepper, and toss well to coat. Strip the leaves from 2 sprigs of rosemary and 3 sprigs of thyme and sprinkle them over the veg.

Prepare the Chicken: Pat the chicken skin completely dry with kitchen paper – this is crucial for a crispy finish. Prick the lemon all over with a fork about 10-15 times. Place the whole lemon, the remaining rosemary, and thyme sprigs inside the chicken cavity.

Season the Chicken: Rub the remaining tablespoon of olive oil all over the chicken skin. Season generously with the rest of the salt and pepper.

Arrange in the Tin: Place the prepared chicken on top of the vegetables in the centre of the roasting tin.

First Roast: Place the tin in the preheated oven and roast for 20 minutes at the higher temperature. This initial blast of heat helps to get the skin crisping up.

Second Roast: After 20 minutes, reduce the oven temperature to 180°C (160°C fan). Continue to roast for another 50-55 minutes. What works best for me is to baste the chicken with the pan juices at this point to keep it lovely and moist.

Check for Doneness: The chicken is cooked when the juices run clear if you pierce the thickest part of the thigh with a skewer. For complete accuracy, a meat thermometer should read at least 74°C. The Food Standards Agency has great guidance on this.

Rest the Chicken: This step is vital! Carefully lift the chicken out of the tin and place it on a carving board. Cover loosely with foil and let it rest for 15 minutes before carving. This allows the juices to settle, ensuring the meat is succulent. While it rests, you can return the vegetables to the oven to brown a little more if needed.