Preheat the oven to 200°C.

Place the chicken in a roasting dish. Using your fingers or an upside-down spoon, very carefully lift the skin covering the breasts and spread the softened butter over the breasts. Rub any remaining butter all over the chicken.

Place the onion pieces and garlic in the roasting dish and drizzle everything with Olive Oil. Sprinkle and rub the Roast Rub all over the chicken. Season it well with Sea Salt, including the inside cavity of the chicken. Position the chicken breast side up and make sure the wing tips are neatly tucked away.

Place one lemon half inside the chicken cavity with one garlic clove and herbs if desired. Squeeze the juice of the remaining lemon over the chicken. You can tie the legs with twine if you wish, but it’s not essential.

Place in the preheated oven and immediately turn the heat down to 180°C. Roast for 1 ¼ hours or until cooked through, golden and crispy. The chicken is cooked through when the juices from the thickest part of the thigh run clear when pierced with a skewer.

Once done, remove the chicken from the roasting tray and allow it to rest for 10 – 15 minutes while you make the gravy. Carefully pour off most of the fat from the roasting dish without losing any of the delicious brown bits. Place the roasting dish on the stove and add the butter and flour. Using a wooden spoon, stir the butter and flour until it turns light brown. Add the prepared Chicken STOCK bit by bit, incorporating the flour and scraping off any caramelised bits stuck to the bottom of the dish. Allow to simmer until the gravy has reduced and thickened. Check the seasoning and pour into a warm gravy boat or jug.