Takes 165 mins.

Suitable for gluten free diets.*

Makes 4 servings.

Ingredients

1	whole chicken	cut into 10 pieces
1 bulbs	garlic	separated into unpeeled cloves
2	lemons	Unwaxed, preferably thick-skinned. Cut into chunky eighths
	thyme	a handful
3 Tbsp	olive oil
2 tsp	rosemary
	pepper

Instructions

Pre-heat the oven to 160°C Wash and chop the veggies into more or less even chunks, and put into a large bowl. Throw in some salt, paprika, thyme and rosemary, and toss the vegetables until they are evenly coated with herbs. You may add more herbs at this point if they don't look 'herby' enough. Drizzle in some oil and toss until they are evenly glazed with oil and mixed herbs. Scatter the vegetables across the bottom of a roasting dish, and repeat the same process with the chicken pieces. Place the chicken pieces on top of the vegetables, and add the lemon chunks. Cover tightly with foil and place in the oven to cook on low heat (160°C) for 2 hours. Remove the foil from the roasting tin, and crank the oven up to 200°C. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the chicken will have browned and the lemons will have begun to scorch and caramelise at the edges.