Whole Chicken with Root Vegetables

Heat the oven to 400°F.

Put all the vegetables, garlic and sesame seeds into a large bowl. Mix with 3 tablespoons of the oil and season to taste with salt and pepper.

Spread out the vegetables in a large roasting-tin.

Rub the remaining oil all over the chicken and season generously with salt and pepper.

Make a 'nest' in the centre of the vegetables and place the chicken in it. Rub the butter all over the chicken breast.

Put the tin in the oven and roast for about 1 1/2-1 3/4 hours until the vegetables are tender and the chicken is cooked. To test if the chicken is cooked -insert a skewer or knife into the chicken where the leg joins the body - the juices should run clear with no trace of pink. If necessary, return the chicken to the oven for more roasting, checking it every 5 minutes.

Transfer the chicken to a carving board and let it rest for 20 minutes.

Just before serving, put the tin of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.