Finely grate lemon rind into a bowl and add the rosemary, thyme and 2 cloves of the garlic, salt, pepper and teaspoon of the olive oil; mix. Rub mixture under the chicken skin. Cut the lemon in half and put inside chicken cavity.
Roast for 20 minutes then turn the oven down to 190 degrees C . Roast for another 50 minutes. (Remember to follow the 20 minutes per 500g chicken plus 20 minutes)
When there’s one hour to go, place the new potatoes and vegetables, sliced onion and garlic cloves into the roasting tray. Season with salt and pepper, and sprinkle with olive oil. Cook for an hour.
The vegetables and chicken should be covered and left to rest for 10 minutes before serving.
Pour the meat juices from the roasting tray into a small saucepan. Add the wine, stirring quickly till well mixed. Use this as “gravy” to serve. Remove the skin if you want to reduce the fat and calories!