1.      Pre-heat oven to 200°C (180°C fan-forced). Pat chicken dry and place into a baking pan.

2.      Stuff the lemon wedges and thyme sprigs into the cavity.

3.      Drizzle chicken with a little oil and sprinkle with salt flakes.

4.      Cook chicken for 20 minutes, then reduce oven temperature to 180°C (160°C fan-forced) and continue cooking for 20 minutes per 500g.

5.      Whilst chicken is cooking, toss potatoes and lemon slices in oil and season well. Arrange over a baking tray and scatter with additional thyme. Add garlic to tray and bake for35-40minutes, until potatoes are crisp and golden.

6.      Once chicken is cooked through, set aside for 5 minutes before slicing. Accompany with the roasted vegetables and steamed beans.

Note: Chicken can be served with a ready-made gravy, or cook down the pan juices and mix with a little white wine vinegar and seasoning for a fresh jus style sauce