Slow-Roasted Lemon & Paprika Chicken

Step 1: Preheat oven to 140C/120C fan forced.

Step 2: Drizzle 1 tablespoon oil over the base of a big flameproof roasting pan and place thyme and oregano in centre of the pan and then place garlic (in kin) on the herbs.

Step 3: Rinse chicken (including cavity) under cold water and pat dry with paper towel and place on a board and season cavity with salt and pepper and then fill with 1/2 the lemon wedges.

Step 4: Tie legs together with kitchen string to secure and then brush chicken with remaining oil and season skin with salt and pepper and sprinkle with paprika.

Step 5: Place breast side up on herbs in roasting pan and place remaining lemon wedges in roasting pan.

Step 6: Roast, basting ever hour with pan juices, for 2 hours 45 minutes, or until juices run clear when chicken thigh is pieced with a skewer.

Step 7: Increase heat to 200C/180C fan forced and cook chicken for a further 15 minutes or until skin is crispy and then transfer chicken to a plate and remove and discard herbs and reserve caramelised garlic.

Step 8: Cover chicken loosely with foil and set aside for 10 minutes to rest.

Step 9: Meanwhile, strain juices from roasting pan into a small jug and skin fat from pan juices, returning 1 tablespoon to roast pan and discard remaining fat.

Step 10: Place pan over high heat and add flour and cook, stirring for 2 to 3 minutes or until bubbling and golden.

Step 11: Combine stock, wine and reserved pan juices in a jug and slowly add mixture to pan, stirring, for 4 to 5 minutes or until mixture simmers and thickens slightly.

Step 12: Serve chicken with gravy, roasted pumpkin, baby carrots and caramelised garlic.