Preheat the oven to 180C/165C fan/gas mark 4.
Cut lemon into squares, rinse parsley in water, drain well. Mix lemon, parsley, and salt, stuff the chicken with the mixture. Take butter and spread evenly around the whole chicken so it will be fully covered in butter, sprinkle with salt and pepper. Place in ovenproof dish and bake for 1 hour and 15 minutes.
Wash potatoes and cut into chunks, wash carrots and, if small, keep them whole, otherwise cut lengthwise. Cut the onions into wedges. Rinse the green beans, trim them, and cut in half.
After the chicken has been roasting for 30 minutes, take it out and place the potatoes in the dish with thyme, garlic, onion, and carrots, sprinkle the vegetables with salt and pepper, mix the vegetables with the butter and juice that is already in the bottom of the ovenproof dish, place back in the oven.
Steam the green beans for 3 minutes. Take the chicken out of the oven, mix the green beans into the potato mixture. Cut the chicken into pieces and serve with the vegetables.
- Try placing slices of butter under the chicken skin for extra crunchy skin, maximum flavour, and tender chicken breasts.
- While roasting the chicken, grab a spoon and make sure to baste the chicken with all the juices and melted butter, drizzling it all over the chicken at least 3 or 4 times.