Crispy citrus-infused roast chicken

Pre-heat the oven to 180 C / Gas 4.

Stuff the cavity of the chicken with the butter, fresh chopped basil, rosemary sprig, garlic paste and lemon and lime quarters.

Place the chicken in a roasting tin surrounded by veggies of choice (like onion quarters, pumpkin, potato and carrots). Make sure you coat the veg with oil and season them with salt and pepper.

Bake in the oven for 1 hour then turn the chicken and bake for another half an hour.

Sprinkle the chicken skin and veggies with salt and turn the oven up to 210 C / Gas 7. Roast each side of the chicken for a further 15 minutes each at a high temperature to make the skin crispy (if you have a fan forced oven, turn the fan on and roast each side at 200 C).

Remove the chicken and veggies from the tin and place on serving plates. DO NOT THROW OUT THE JUICE IN THE TIN.

Pour the juice from the tin into a gravy jug. Add one teaspoon of gravy granules to make the perfect gravy. If you don't like gravy granules, add pinches of salt, pepper and rosemary leaves and make the perfect natural gravy. Enjoy!