Stuff the cavity of the chicken with the butter, fresh chopped basil, rosemary sprig, garlic paste and lemon and lime quarters.
Place the chicken in a baking tray surrounded by vegies like onion quarters, pumpkin, potato and carrots. Make sure you spray/coat the vegies with oil and season them with salt and pepper.
Bake in the oven for 1 hour then turn the chicken and bake for another half an hour.
Sprinkle the chicken skin and vegies with salt and turn the oven up to 210 degrees C. Roast each side of the chicken for a further 15 minutes each at a high temperature to make the skin crispy (if you have a fan forced oven, turn the fan on and roast each side at 200 degrees C).
Remove the chicken and vegies from the tray and place on serving plates. Do not throw out the juice in the pan.
Pour the juice from the pan into a gravy jug. Add one small teaspoon of Gravox to make the perfect gravy. If you don't like Gravox; add pinches of salt, pepper and rosemary leaves and make the perfect natural gravy.
Use for leftovers
Use the leftover chicken bones to make a broth for tomorrow's dinner.