Roast chicken with garlic & thyme

SERVES 6 3-4 garlic cloves Large knob of butter 2 tsp dried/fresh thyme or tarragon 1 large free-range chicken 1 lemon 1 onion, halved 400g carrot batons 1 large cauliflower, broken into florets 1 tbsp olive oil 400g green veg FOR THE GRAVY: 1 tbsp cornflour 1 chicken stock cube + 300ml hot water ½ tbsp soy sauce • CALORIES 260 (PER PORTION) • PROTEIN 28g • FAT 15g • FIBRE 4g • CARBS 17g PREHEAT oven to 200c. Mash garlic with butter and herbs. Place chicken in a large roasting tray. Cut a few holes in skin over breasts and thighs, and push blobs of garlic butter under it, smearing over chicken skin. Season well. Squeeze lemon juice over whole chicken, rubbing it in, and put the rind inside the cavity. Add onion halves to tray cut side downwards. Roast chicken, allowing 20 minutes per pound plus 20 minutes extra, basting every 20 minutes. Add carrots to roasting tray 40 minutes before end of cooking time. Place cauliflower florets on separate roasting tray. Season, drizzle over olive oil and bake at top of oven for 25 minutes. Prepare green veg so they are ready to boil or steam while you make the gravy. When chicken is cooked, remove it to a carving block to rest. Onion can be eaten or discarded if charred. Stir cornflour into oils and juices in roasting tray, before adding 300ml water, stock cube and soy sauce, and continue to stir over a gentle heat until gravy has thickened. This becomes a deliciously healthy meal when served without potatoes or parsnips. Use any leftover chicken in a soup, a stir-fry or bulgar wheat risotto.