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Method
Step 1
Preheat oven to 200°C. Pat the chicken cavity dry with paper towel. Place the chopped lemon, thyme and rosemary in the cavity. Season well. Use kitchen string to tie the legs together. Combine the paprika, oregano, sage and oil in a small bowl. Season well. Brush the oil mixture all over the chicken and place in a roasting pan.
Step 2
Arrange the potato, onion, garlic and sliced lemon around chicken in the pan. Pour the stock around the chicken.
Step 3
Roast for 1¼ hours. Arrange carrots over potato mixture. Roast for a further 15-20 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and rest for 10 mins before serving.
