Preheat the oven to 200°C.

Remove any packaging from your chicken and pat dry with paper towels. Leave, uncovered on a countertop (away from any animals!) for half an hour. Do not leave it any longer as this can be dangerous. Sitting it out for this time allows the skin to dry, meaning you will get a much crisper, delicious skin.

Peel and chop the potatoes and place in water top keep them from browning.

Rub the oil into the skin of your chicken and sprinkle on the salt and herbs. Place in the oven.

After it has cooked for 15 minutes, reduce the temperature to 180°C. Continue cooking for the amount of time you have worked out your chicken needs. Most supermarket chickens will have a time printed on the package.

About an hour from the end of your cooking time, drain your potatoes, pat dry, and season if desired. Remove your chicken from the oven and place the chunks of potato around it. Closer is better - and you want them to sit in the juices. Return your chicken to the oven.

Approximately 15-20 minutes to the end of your cooking time, remove your chicken f from the oven again. Put your asparagus in the dish. I like to dot mine in and around the potatoes - not only does this get some of the juices on the asparagus, but it looks great when served up at the table.

When the chicken is cooked, remove from the oven and let it sit for 5 minutes. Remove the potatoes and asparagus and place in a warm dish covered with foil.

After 5 minutes, remove the chicken and place it on a board or plate.

Drain all the juices from the chicken dish into a small saucepan and heat gently. Add the flour and whisk until smooth.

You will notice it start to thicken. Add the water gradually, stirring as you go.

Once you've added all the water, add the stock cube and stir until it's dissolved.

Carve up your chicken, serve everything and enjoy!

NB: I served this with my honey chilli carrots and it worked brilliantly!