Score the skin at ¼ inch (5 mm) intervals—let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later.) Rub in the herb paste.
Preheat the oven to 190°C/375°F/regulo 5. Roast on a rack, allowing 25–28 minutes per lb (450 g).
To make gravy, de-grease the roasting pan and add 1 pint (600 ml/2½ cups) chicken stock to de-glaze the pan. Bring to the boil. Season and thicken with a little roux if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Apple Sauce.