Preheat the oven to 180 C / 350 F.

Place the chicken on the chopped onion and carrot in a deep-sided roasting pan making sure it’s quite a snug fit.

Fill the cavity of the chicken with a few sprigs of herbs and half the lemon.

Mix the mustard, garlic, herbs, white wine and stock together (you should have just over 2 cups) and pour this marinade over the chickens and into the cavity. Drizzle over the olive oil and rub it all over the chicken and season with salt and pepper.

Roast uncovered for 1 1/2 hours and until the chickens are cooked. Roast chicken with the breast side up for 30 minutes, then flip it over so the underside goes golden for the next 30 minutes, and then finally flip it back upright for the final 30 minutes. Baste the chicken with half the butter for the last 15 minutes. If the liquid has thinned out too much, top up with stock or water and a splash more white wine halfway through or for the last 30 minutes.

Remove the chicken from the oven and baste with the remaining butter. Take it out the tray and set it aside on a serving platter to rest. Carve onto a serving platter disposing of the carcass or use this to make stock.

Strain the pan juices and vegetables through a fine sieve and serve this over the carved roast chicken. If necessary, reheat this on the stove or in the microwave.

Serve with roast potatoes, steamed greens or any other vegetables of your choice and of course Backsberg Smuggled Vines Chardonnay.