2 carrots, roughly chopped
1 lemon, halved
0 Small bunch of thyme
1 Heat the oven to 190˚C/gas mark 5. Scatter the vegetables over the base of a roasting tin. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme, if using.
2 Sit the chicken on the vegetables, rub all over with the butter, then season the outside with salt and pepper. Place in the oven and leave, undisturbed, for 1 hour 20 minutes.
3 To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
4 Allow the chicken to rest for at least fifteen minutes before serving.