Roasted Chicken with Herbs and Vegetables

Rinse the chicken and pat dry. Remove the thyme leaves and half the rosemary needles and stuff beneath the chicken skin. Peel the carrots, parsnips, shallots and garlic and chop all into large pieces. Grease a roasting pan with olive oil and add the peppercorns and juniper berries. Place the chicken in the pan and sprinkle with pepper and olive oil. Roast in the oven for about 1 hour, adding a little broth when necessary. Add the remaining herbs about ten minutes before removing from the oven. Serve with the vegetables and gravy.