Start by seasoning the chicken. Remove string if any. Sprinkle salt and pepper inside its cavity. Add half a lemon, garlic sliced in two, and fresh thyme. These flavors infuse deeply. Place the chicken in a roasting tray. Arrange quartered lemons and halved garlic around it. Drizzle olive oil generously over the chicken and rub it all over with hands. For extra flavor, add large chunks of carrots or shallots beneath the chicken. Cover with foil and roast at 190°C (375°F). Cook for 45 minutes per kilogram, uncovering it for 20 minutes near the end. Occasionally spoon juices over the bird to keep it moist.

Peel potatoes, cutting them evenly. Boil them in salted water for 5–10 minutes. Drain, shaking the pot to roughen edges. This step creates a crispy texture. Lightly butter a baking tray. Spread the potatoes evenly. Bake at 200°C (400°F) for 45 minutes, flipping halfway. Add rosemary or thyme for fresh, herbal notes before baking.

Combine flour and eggs in a mixing bowl. Whisk until smooth, then slowly add milk. Stir until the batter is lump-free. Heat oil in a pudding tray until piping hot. Quickly pour batter into compartments, filling two-thirds. Bake at 200°C (400°F) for 20 minutes. Keep the oven closed during baking.

Once the chicken is done, squeeze roasted lemons over the juices. Pour drippings into a saucepan. Mix cornflour and gravy powder with cold water until smooth. Slowly add this to the saucepan, stirring constantly. Simmer on low heat for 5–10 minutes. The gravy thickens beautifully as it cooks.

Slice the roasted chicken. Arrange crispy potatoes, roasted carrots, and two Yorkshire puddings on each plate. Drizzle with warm, fragrant gravy.