A family time tradition is the Sunday roast, every family has their favourite meat and cooking method but here is our tried and tested technique to making the perfect roast chicken every time. Think crispy skin and tender meat. Ingredients: 1 medium chicken 2 carrots 1 onion 2 cloves of garlic Fresh rosemary and thyme Olive oil Method Take the chicken out of the fridge for at least an hour before cooking, you want it to have reached room temperature. Preheat the oven to 180 for 10 minutes as you begin to prep the chicken. Chop the carrots and onion into 4 pieces and place the chicken on top with a lug of oil, salt, pepper, 2 sprigs of rosemary and thyme, one crushed clove of garlic and one left whole. Massage the herbs and salt into the chicken skin. Cover the chicken with foil and place into the heated oven. Set a timer for the chicken based on it being 20 minutes cooking for every 450g and then add an additional 20 minutes. Once the chicken is half way through take off the foil and leave to finish cooking. Serve your chicken with buttery greens, crispy roast potatoes and gravy.