Preheat oven to 200°c.
Stuff the chicken with the half lemon (or orange), the onion (cut in quarters), herbs and as many garlic cloves as you can.
Separate the skin from the breasts and insert one slice of butter and one twig of Rosemary against the flesh on each side.
Mix the ingredients for your rub and massage them into the chicken.
Pour the water in a roasting pan. Place whatever remains of the garlic in the water. This will steam the chicken as it cooks and make the meat moist and succulent!
Toss all the cut vegetables together with the salt and pepper, olive oil and herbs.
Place the vegetables on the grill above a roasting pan. Put the chicken on top of the vegetables. It shouldn’t touch the water.
Cover aluminium foil tightly over the chicken and vegetables. Roast for 20 minutes.
Remove the foil and roast the chicken for 15 minutes each on both sides.
The chicken is cooked when the juice oozing from the bird is clear.
The skin should be nicely browned and crispy by that time.