Remove chicken from refrigerator one hour before cooking. Set aside.

In a roasting pan make a rack out of vegetables as shown in one of our photos. Lay down parsnip, celery, carrot, onion, garlic, 2 lemon halves and 2 sprigs rosemary. Add a drizzle of olive oil over top. This is the base (rack) your chicken will sit on top of.

Preheat oven to 425 F.

Insert 1 sprig rosemary, 1/2 lemon and 1/2 onion in to the cavity of the chicken.

Truss your chicken: tuck butchers string under legs and tie a knot to secure legs. Bring each piece of the string up along each side between the breasts and the legs then turn chicken over. Bring string around the back securing wings in place and tie into another knot. Cut excess string.

Gently lift up skin on each breast using the back of a spoon or your finger tips for about 3/4 of the breast. Add equal amount of butter to each side under skin. If you tear some of the skin just pat it back into place.

Place chicken on top of vegetable rack in roasting pan. Drizzle olive oil on top and season with salt and pepper.

At about one hour start checking temperature. Many times my chickens have cooked for one hour and 15 minutes or more depending on size and ovens.

Remove from oven when temperature reads 165F. Cover with tin foil and set aside for 10 minutes.

While chicken is resting make your Chicken Pan Gravy.

Serve chicken with your gravy and favourite sides.