Slow-roasted lemon and paprika chicken

Preheat oven to 140C/120C fan-forced.

Drizzle 1 tablespoon oil over the base of a large flameproof roasting pan. Place thyme and oregano in centre of pan. Place garlic (in skin) on herbs.

Rinse chicken (including cavity) under cold water. Pat dry with paper towel. Place on a board. Season cavity with salt and pepper. Fill with 1/2 the lemon wedges. Tie legs together with kitchen string to secure. Brush chicken all over with remaining oil. Season with salt and pepper. Sprinkle all over with paprika. Place, breast-side up, on herbs in roasting pan. Place remaining lemon wedges in roasting pan.

Roast, basting every hour with pan juices, for 2 hours 45 minutes or until juices run clear when chicken thigh is pierced with a skewer. Increase heat to 200C/180C fan-forced. Cook chicken for a further 15 minutes or until skin is crispy. Transfer chicken to a plate. Remove and discard herbs. Reserve caramelised garlic. Cover chicken loosely with foil. Set aside for 10 minutes to rest.

Meanwhile, strain juices from roasting pan into a small jug. Skim fat from pan juices, returning 1 tablespoon to roasting pan. Discard remaining fat. Place pan over high heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling and golden. Combine stock, wine and reserved pan juices in a jug. Slowly add mixture to pan, stirring constantly. Cook, stirring, for 4 to 5 minutes or until mixture simmers and thickens slightly. Serve chicken with gravy, roasted pumpkin, baby carrots and caramelised garlic.