• Preheat the oven to 375°F (190°C)/ Gas mark 5
• Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later
  4 - 5 lbs Chicken
• Lemon butter - In a small bowl, combine butter, salt, pepper, garlic, chopped rosemary, thyme, and lemon juice. Set aside
  ¼ cup Butter, ½ tsp Salt, ¼ tsp  Pepper, 2 tbsp Rosemary , 2 tbsp Thyme, 1 tsp  lemon juice
• Maple marinade - In another small bowl combine the balsamic vinegar, maple syrup, garlic, salt, pepper, and lemon juice. Set aside
  ¼ cup Balsamic vinegar, ¼ cup Maple syrup, 2 cloves Garlic, 1 tbsp lemon juice

I Roast chicken

• Marinate the chicken - using a long spoon, push half the lemon butter under the skin over the chicken breast, and press it with your finger to spread it all over the breast. (see video). Rub any remaining butter all over the chicken.
  2 cloves Garlic, ¼ tsp  Salt, ½ tsp  Pepper
• Fill cavity and Truss—Fill the bird's cavity with herbs, onion halves, lemon, and garlic halves. Tie or truss the legs with butcher's twine and tuck the wings under.
  ½ Lemon, ½ Onion , ½ Garlic bulb, 1 sprig Rosemary, 1 sprig Thyme
• Roasting pan - Place the chicken in the roasting pan breast side up. Pour the maple marinade over the chicken. Place the remaining herbs in the roasting pan. Pour the chicken stock into the roasting pan, not over the chicken.
  3 sprigs Rosemary, 3 sprigs Thyme, ½ cup Chicken stock
• Roast - Transfer the roasting pan to the oven and roast, basting with pan juices every 20 minutes. Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7, then reduce temperature to 165°C / 325°F Gas Mark 3. Continue roasting for 90 to 95 minutes (approximately 20 minutes per pound /500 grams) or until the juices run clear or the internal temperature is about 165°F or 75°C in the thickest part of the thigh or 145F in the breast.
• When you remove the chicken from the oven carefully take it out of the roasting pan onto a platter and tent it with a foil to keep warm – Set aside

II Roast vegetables and fruits

• We use the same roasting pan with the pan juices. Add the baby potatoes and chopped fruits (peached, apples, and grapes) and more fresh herbs (rosemary and thyme)
  1 lb Baby potatoes, 2 Peaches chopped, 2 Apples chopped, 2 cups grapes, 10 cloves Garlic
• Roast the veggies for about 30 minutes or until fork-tender. When done, remove from the pan with a slotted spoon leaving all the juices behind for the gravy.

III Make gravy

• Place the roasting pan on medium-low heat. Add the white wine (or stock/water) and deglaze the pan. Next, add the flour and cook on low until it thickens. Pour through a sieve/mesh and transfer to a serving boat. Serve alongside the carved chicken and veggies.
  1 cup White wine, 1 tbsp Flour