Preheat oven to 220?C. Wash and pat dry the chicken. Salt and pepper the chicken, inside and out. Rub the chicken with quality, olive oil.
Insert half a head of garlic (cloves separated, skin left on); half a lemon and half an orange (skin on, cut into quarters); 5 bay leaves; 5 whole cloves and a handful of fresh herbs (such as thyme, sage and rosemary) and a knob of butter into the cavity of the chicken. These will infuse the chicken with a delicious aroma and create a rich jus in the bottom of the cooking pan which can be poured over the cooked chicken instead of a gravy.
Tie the chicken's legs and parson's nose together with kitchen twine to keep all the ingredients inside.
Tuck the chicken's wings under the body of the bird.
Place the chicken in a roasting tray and squeeze over a quarter of an orange.
Roast for 30 minutes on each side (thigh facing up), then flip onto its back (breasts facing up), squeeze another half orange over the bird and roast for a final 30 minutes.
Let the chicken rest outside the oven for 10 minutes before carving.
Place the carved chicken on a bed of English or baby spinach and rocket, pour over jus from roasting pan.
