Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
Place one sliced onion and 2 sliced carrots in a roasting tin that fits the chicken snuggly and sit your chicken on top of the vegetables.
Pop the lemon wedges into the cavity of the bird, then season the chicken with salt and pepper and sprinkle with 1 teaspoon of dried herbs.
Smear 25g (1oz) butter over the chicken and drizzle with a little olive oil (about 1 tablespoon).
Cover the chicken loosely with foil and roast for 1 hr. Then remove the foil and continue to roast for another 20-30 minutes until the skin is golden, and the chicken is cooked through. see notes below.
Remove the chicken from the tin and set aside to rest for at least 15 minutes.
Meanwhile make the gravy. Spoon off any excess fat and sprinkle 2 tablespoon flour over the vegetables in the roasting tin and place on the hob over a low heat and cook for 1 to 2 minutes, stirring. Gradually stir in 500ml (18floz) chicken stockand cook stirring constantly until thickened.
Strain through a sieve and transfer to a serving jug. Serve along side the chicken.
Notes
Cook's Tips
Most chicken is sold trussed (tied into shape with an string or elastic band) Untie the chicken before placing in the roasting tin this makes it easier for the hot air to circulate all around the chicken and penetrate the centre of the bird more easily more even cooking.
The chicken is cooked when you pierce the thickest part of the chicken and the juices run clear. If you have a cooking thermometer and I highly recommend that you get one it is the best way of ensuring the meat is cooked thoroughly and avoiding under or overcooking. For chicken, it should read above 75℃ (165°F).
If your roasting tin is not suitable for use directly on the hob, transfer the vegetables and all the juices to a saucepan before sprinkling in the flour and continuing as above.