Step 1

Preheat the oven at 425°F / 220°C / Gas mark 7

Step 2

Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.

Step 3

Lemon butter - In a small bowl combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. Set asidePro tip - the butter must be at room temperature so everything combines well otherwise you will have a lumpy compound butter.

Step 4

Maple marinade - In another small bowl combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. Set aside

Step 5

Marinate the chicken - using a long spoon push half the lemon butter under the skin over the chicken breast, and press with your finger to spread all over the breast. (see video). Rub any remaining butter all over the chicken.Pro tip - this will keep the breast moist and give a nice color to the skin.

Step 6

Fill cavity and Truss - Fill the bird's cavity with herbs, onion halves, lemon, and garlic halves. Tie or truss the legs with a butcher's twine and tuck the wings under. Pro tip - these will perfume the bird from the inside and cook the bird evenly too.

Step 7

Roasting pan - Place the chicken in the roasting pan breast side up. Pour the maple marinade over the chicken. Place the remaining herbs in the roasting pan. Pour the chicken stock into the roasting pan, not over the chicken. Pro tip - pouring the maple and balsamic directly over the chicken will give a nice color to the bird. The broth or stock will prevent the maple syrup from burning during cooking.

Step 8

Roast - Transfer the roasting pan to the oven and roast basting with pan juices every 20 minuts. - roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 - then reduce temperature to 165°C / 325°F Gas Mark - continue roasting for a total of 90 to 95 minutes (approximately 20 minutes per pound /500 grams) or - until the juices run clear or the internal temperature is about 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.Pro tip - basting gives the chicken a deeper color and more flavor from the balsamic and maple marinade.

Step 9

When you remove the chicken from the oven carefully take it out of the roasting pan onto a platter and tent it with a foil to keep warm – Set aside

Step 10

We use the same roasting pan with the pan juices. Add the baby potatoes and chopped fruits (peached, apples, and grapes) and more fresh herbs (rosemary and thyme) Pro tip - remove any burnt and chard herbs so they do not impart a burnt flavor to the veggies.

Step 11

Roast the veggies for about 30 minutes or until fork-tender. When done, remove from the pan with a slotted spoon leaving all the juices behind for the gravy.

Step 12

Place the roasting pan on medium-low heat. Add the white wine (or stock/water) and deglaze the pan. Next, add the flour and cook on low until it thickens. Pour through a sieve/mesh and transfer to a serving boat. Serve alongside the carved chicken and veggies. Pro tip - the sauce will thicken as it cools, if necessary add a little more hot water to bring it to a pouring consistency.