Stuffed whole-roast chicken with baby potatoes and chicken gravy

1. Preheat oven to 180C. Season the marrows, onions and carrots and splash with 80ml oil. Rub the seasoning well into the vegetables.

2. Gently stuff the vegetables into the cavity of the chicken

3. Use kitchen string to tie the legs together and hold the vegetables inside

4. Put herbs in a small bowl and add butter and garlic and combine well

5. gently place the butter mixture between the skin and the flesh of the chicken but be careful not the tear the skin.

6. place the potatoes in a roasting dish, season and drizzle with 45ml oil. Rub oil all over potatoes

7. place the chicken on top of the potatoes. Rub the outside of the chicken with salt, pepper and the remaining oil. Roast until the juices run clear, about 1 hour 30min, depending on the size of the chicken. Drain the pan to emulsify the gravy

8. remove the string and take the vegetables out of the chicken. Place the vegetables and potatoes on a plate, top with sliced chicken and drizzle with gravy.