Step 1
Preheat the oven to 220⁰ C.
Step 2
Clean the chicken by plucking any fine feathers, rinse, dry with a paper towel and set aside.
Step 3
Mix the oil, thyme, rosemary, salt and pepper; massage the marinade onto the skin and in the cavity of the chicken.
Step 4
Take the lemon, onion; garlic and insert into the chicken’s cavity.
Step 5
Put the baby potatoes on a baking tray and pour 1 cup of the chicken stock over the potatoes. Place the chicken (breast facing up) on the potatoes.
Step 6
Reduce the oven heat to 190⁰ and roast the chicken for 1h10min. To test that the chicken is cooked, insert a fork into the thigh or breast, if the juices run clear, then it is cooked.
Step 7
Take out the onion, garlic, lemon and return these to the baking pan. Place the chicken and potatoes on a platter.
Step 8
To make the gravy, mix the flour in the remainder 1 cup stock and stir into the pan, return to the oven for a further 10 min.
Step 9
Strain the gravy and serve, with a salad or vegetable of your choice.