1. Mix the potatoes, onions, carrots, parsnips and leeks in a roasting tin. 2. Brush the chicken with a little melted butter and lay on top of the vegetables. Pour over the stock and wine with the lemon juice, and sprinkle with the garlic. 3. Press the herbs into the vegetables and grind some fresh black pepper all over the dish before cooking uncovered for 1 hour 15 minutes, until no pink juices flow from the chicken when pierced. 4. During the cooking, stir the vegetables around and baste the chicken with the pan juices. Add the peas for at last 10 - 15 minutes of cooking time. If the juices evaporate too quickly during cooking, add a little more stock to prevent it drying out. 5. Put the vegetables and chicken onto a large serving plate and scatter with the chopped parsley. NOTES : Chef:Greg Robinson