Instructions

1. To make the roast chicken begin by adding the chopped parsley, basil and crushed garlic, 2 tsp of vegetable oil and the table salt to a bowl

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2. Mix these ingredients well with your hands

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3. Remove the packaging from the roast chicken (wash the elastic tie that was wrapped around the chicken then keep it for step 10)

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4. Optional: Rinse the chicken with cold water

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5.. Chop the tail off the chicken then pluck any long hairs from the chicken skin

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6. Place the chicken in an oven dish then gently pull the skin away from the chicken breast

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7. Stuff the herbs under the skin (using a small spatula to help you), followed by the 2 slices of butter

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8. Boil the lemon for 10 minutes then leave to cool. 

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9. Using a knife puncture holes in the lemon then place it inside the chicken hole.

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10. Add the rest of the stuffing ingredients inside the chicken hole. 

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11. Use the elastic tie, to tie together the drumsticks 

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12. Season the chicken using either season all or salt & pepper. 

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13.  Add sliced onions to the dish

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14. Pour over 2 tbsp of vegetable oil over the chicken

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15 Place the chicken in the oven at 180 degrees Celsius for 45 minutes.

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16. Turn over the chicken, then add in the chopped carrots and red peppers in the dish, then cook for a further 40 minutes or until the chicken has browned evenly (this depends on the size of the chicken)

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17. When the chicken has cooked, leave the chicken to stand for 10 minutes, then partially cut the drumstick to aid removal of the lemon from the chicken hole.

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18. Slice the chicken, then use the natural gravy formed in the oven dish as a delicious dressing for the  chicken