LEMON ROAST CHICKEN

1,6 kg whole chicken
1 lemon
1 onion
3 garlic cloves
4 sprigs rosemary
2 tbsp olive oil
1 carrot
2 celery sticks, thickly sliced
150 ml (1/4pt) white wine
For the gravy:
2 tsp plain flour
2 tsp softened butter
300 ml (1/2pt) chicken stock
1 tsp redcurrant jelly


Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken into a large roasting tray, stuff with the lemon wedges, half the onion wedges, garlic cloves and half the rosemary. Drizzle the olive oil over the top and season well. Put the rest of the onion wedges and rosemary around the chicken, along with the carrot and celery. Pour half the wine into the base of the roasting tin and add 150ml (1/4 pint) of water. Cover the whole tray tightly with foil and roast for 45 minutes.
Remove the foil, baste the chicken with the juices in the tin, add the rest of the wine and roast for another 25-30 minutes or until the skin is golden brown; when a skewer is inserted into the thickest part of the thigh, the juices should run clear.
Transfer the chicken to a serving plate, cover loosely with foil to keep warm and leave to rest for 10 minutes.
Meanwhile, make the gravy. Put the roasting tin back on the hob over a medium high heat and whisk the juices to release any sticky bits on the bottom of the tin. Mix together the flour and butter to make a smooth paste and then whisk into the gravy until smooth and combined.
Mash the vegetables in the base of the tin with a potato masher and pour in enough hot chicken stock to make gravy to the consistency you prefer. Whisk in the redcurrant jelly and bubble over a high heat for a minute or two. Taste and adjust seasonings if necessary and then strain through a sieve (discarding the vegetables in the sieve) into a warm gravy jug.
To serve, carve the chicken, pour over the hot gravy and serve with roast potatoes, a mix of green veg (such as peas, broccoli and beans) and bread sauce.