Lemon and Garlic Roast Chicken with Sweet-and-Sour Carrots

The removal of the wishbone from a bird prior to trussing helps it cook more evenly, makes it much easier to carve when it is cooked and also means that you gain a bit more meat. Savory is used a great deal in Provençal cooking and is a favourite herb of mine. Like a cross between thyme and mint, it can be quite assertive, especially the winter variety, which is very citrusy and should be used with care.