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small glass of white wine or chicken stock
splash of water
1.4kg whole chicken, giblets removed
handful fresh thyme sprigs
1 tsp mild, unflavoured coconut oil
First preheat your oven to gas mark 5/190ºC. Take out a roasting tray. Trim and peel the carrots and parsnips and wash and trim the leeks. Chop the vegetables up into chunks and tumble them into the base of the roasting dish. Pour over the wine or stock and add a small splash of water. This will create some steam that will help the chicken to cook and stay succulent. Place the whole chicken on top of the vegetables and scatter the thyme over. Cut the lemons in half and place two halves inside the cavity of the chicken, tucking the other two in the roasting tray amongst the vegetables. Take a teaspoonful of coconut oil and spread this over the chicken skin, and season with salt and pepper. Roast the chicken for one and a half hours until cooked thoroughly, serving with the vegetables alongside, which will now be tender and sweet.
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