Prepare the chicken

• Salt and freshly ground pepper to taste
• A few sprigs fresh rosemary
• 1 lemon, sliced thinly into rounds
• 1 tablespoon (15g) butter mixed with finely chopped rosemary and seasoned with salt and pepper
• 1-2 tablespoons olive oil
• ½ teaspoon hot paprika

Other Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 stalk leek washed and sliced into thin rounds
• 1 medium red onion, peeled, halved and sliced into 16 pieces 
• 1 head clove garlic separated but not peeled
• ½-1 teaspoon chilli flakes
• Salt and freshly ground pepper to taste
• 1 cup hot stock
• ½ cup dry white wine
• 1 kg (2 Ib) mixed vegetable cut into 3-inch large chunks 

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. You will need a large oven proof pot or Dutch oven to cook the chicken.
2. Prepare the chicken. wash the chicken inside out and dry with paper towels. Season the bird cavity with salt and freshly ground pepper and place 2 sprigs of rosemary and half the sliced lemon. Lift off the skin around the breast area and shove in a small knob of rosemary flavoured butter on either side. Spread it by pressing with your fingers. Liberally drizzle or brush olive oil over breast and thighs. Sprinkle salt, pepper and hot paprika over the top and massage with your hands. Set aside.
3. Heat the butter and olive oil in a Dutch oven or oven proof casserole and add the leek, onion, garlic cloves, chilli flakes and some salt and pepper to taste and cook five minutes over medium high heat. Remove from the heat and add the stock and wine and stir to combine. Stir in the vegetables and the rest of the lemon. then create space in the middle and place the chicken, breast side up. Arrange  the vegetables around it, cover with the lid and roast in the preheated oven for 1½ hours.
4. Increase the heat to 400ºF (200ºC), remove the lid and baste the chicken and return the chicken for another 30-45 minutes or until chicken is fully cooked and browned on top. (mine took 45 minutes).
5. Let the chicken rest then transfer the chicken and vegetables to a warmed serving dish. Skim off the fat and reduce the sauce on the stove-top over high heat and then pour into a gravy boat. Serve with the chicken.

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