Roughly bash the garlic cloves and
herbs (a rolling pin or meat mallet is good
for this), then put in a large food bag or
dish with the lemonzest, oil and chicken.
Rub everything into the chicken, inside
and out. Leave to marinate overnight.
Heat oven to 140C/120C fan/gas 1.
Remove the chicken from the fridge
30 mins before you want to cook it.
Put the vegetables in a large roasting tin
and top with the chicken. Scatter the
herbs and garlic from the marinade over,
around and inside the bird. Push the
2 lemons inside the chicken too, halving
to fit if necessary. Rub the butter all over
the skin and season generously.
Pour the wine into the tin with 150ml
water, cover tightly with a tent of foil (so
it doesn’t touch the top of the bird) and
cook for 2 hrs. Remove the foil and
continue cooking for 1 hr more, or until
the chicken is cooked and the juices run
clear. Increase oven to 220C/200C fan/
gas 7 and roast for 25-30 mins more until
the skin is really crisp. Lift the chicken
from the tin to rest on a plate for 30 mins,
covered again with the foil.
Meanwhile, put the roasting tin on the
hob and bubble to reduce the cooking
juices a little. Add any juices from the
rested chicken and season to taste.
Serve the bird in the middle of the table
to share, alongside the buttery veg.