Heat the oven to 220c
Fill the bottom of a baking tray with all the vegetables, season well and pour in the chicken stock.
Poke holes in the chicken and stuff in some rosemary sprigs and slivers of garlic. Season well and rub some butter into the skin and pour over a good drizzle of olive oil.
Put the chicken on top of the vegetables and roast for 20 minutes to give it a lovely, crisp golden skin, then turn the heat down to 180 and roast for a further 55-60 minutes, or until the juices run clear.
Leave to rest for 10-15 minutes then serve with charred lemon wedges, the pan juices and some of the vegetables.