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1
Preheat oven to 200 degrees C (400 degrees F).
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2
Put chicken in a tin in which it will fit quite snugly (if you happen to have an old-fashioned enamel chicken roaster, that would be perfect).
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3
Rub chicken all over with olive oil (you probably wont need the whole tablespoon, just use enough to make the skin receptive to the salt, pepper and herbs).
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4
Put 3 cloves of garlic and a sprig of each of the herbs into the chicken cavity.
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5
(Make sure you wash your hands after touching the raw chicken.)
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6
Add chunks of vegetables, bay leaves, lemon pieces and the remaining herb sprigs to the tin, tucking them around the chicken.
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7
Season chicken liberally all over with salt and pepper, then finely grate or mince the rest of the garlic and scatter it over the top.
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8
Finally, sprinkle with dried oregano or tarragon, if using.
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9
Cover tightly with the lid if you are using a chicken roaster, or with a double layer of greased foil if you are using an ordinary roasting tin.
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10
It is extremely important that the tin is tightly sealed and that there are no holes in the foil that will let the juices evaporate.
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11
Put chicken into the oven and immediately reduce temperature to 180 degrees C (350 degrees F).
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12
Leave untouched (dont be tempted to peep, you will never get it sealed again) for 2 1/2 to 3 hours.
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13
Remove chicken to a warmed plate and cover with foil or the lid of the roaster while you make the jus.
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14
Add wine (or vermouth or sherry) to the tin and, using a spatula, scape down all the lovely sticky bits from the sides of the tin and give everything a good stir to make sure you extract all the flavour from the chunks of roasted vegetables and lemons.
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15
Once you are satisfied youve done a good job, strain the juices into a small saucepan (discard the veggies and lemon pieces).
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16
Skim any fat off the top using a spoon, then bring to the boil.
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17
Simmer until you have the consistency you want.
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18
Carve the chicken into pieces and serve with the jus.
