Classic Roast Chicken and Gravy

Heat the oven to at 220C, 425F, gas mark 7. Have a shelf ready in the middle of the oven without any shelves above it. Spread out the vegetables over the bottom of a roasting tin. Season the cavity of the chicken generously with salt and pepper, then stuff with the lemon halves and thyme. Rest the chicken on the vegetables, and brush all over with the melted butter, and then season the outside with salt and pepper. Place in the oven and leave, in peace, for 10 minutes reduce the heat to 190?c, 375F, gas mark 5, and then cook for 1 hour and 10 minutes this will produce you with a perfectly roasted chicken, golden and crisp on the outside and hence succulent on the inside. To check, pierce the thigh with a skewer and the juices should run clear. Remove the roasting tin from the oven and, using a pair of tongs, lift the chicken to a platter or board to rest for between 12 and 15 minutes. As you pick up the platter, permit any juices from the chicken to pour out of the cavity into the roasting tin. While the chicken is resting, make the gravy, place the roasting tin over a low flame, then stir in the flour and sizzle until you have a light brown roux. Slowly tip in the stock, stirring all the time, until you have a thickened gravy, simmer for 2 to 3 minutes using a wooden spoon to stir, scraping any sticky bits from the roasting tin. Strain the gravy into a small saucepan, then simmer and season to taste, as soon as you carve the bird, add any extra juices to the gravy. Enjoy with all the trimmings, roasties, and vegetables.