Heat your oven to 190°C/Fan 170°C/Gas 6. Remove the chicken from its wrapping. Remove the giblets – you can use them to make your own chicken stock (see our tip). Pat the chicken dry and place it in a large roasting tin. Leave it for 30 mins-1 hr, to come to room temperature.

Carefully lift the chicken skin off the breast with your fingers or the handle of a wooden spoon and spread the pesto over the chicken, then cover again with the skin. Dust the chicken with a good pinch of salt and pepper. Halve the lemon and pop 1 half inside the chicken’s cavity. Slide the tin into the oven and roast for 50 mins.

While the chicken roasts, peel and slice the red onion into thin wedges. Trim the courgette and slice it into batons. Peel and thinly slice the garlic. Scoop the onion, courgette and garlic into a mixing bowl, along with the cherry tomatoes. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Toss to mix.

After 50 mins, remove the chicken from the oven. Add the veg to the tin, around the chicken. Slide back into the oven for 30 mins.

Take the chicken out of the oven and check if it’s cooked through by piercing the fattest part of the leg with a knife or skewer. The juices should run clear. If not, roast for 10-15 mins more. Rest the chicken on a plate or board, loosely covered with foil, for 30 mins before carving. Serve with the roast veg.