Roast chicken with spring vegetables recipe | delicious. magazine

Ingredients

• 2kg free-range chicken
• 2 onions, sliced
• 6 medium white potatoes, such as king edward or maris piper
• Olive oil for drizzling
• 3 leeks, cut into large chunks
• 4 carrots, halved lengthways
• 1 whole garlic bulb, halved through the cloves
• 250ml dry white wine
• 500ml fresh chicken stock
• For the herb butter
• 75g butter, softened
• Small bunch each fresh parsley and chives, finely chopped
• Small handful fresh lemon thyme,leaves picked
• 3 garlic cloves, crushed