Melt the butter in a saucepan and add one onion chopped and 2 cloves garlic, chopped. Cook over a low heat for about 2 minutes until softened. remove from the heat and transfer into a bowl.

Add in the lemon zest, the chopped herbs, the porridge, breadcrumbs and mix well to create the stuffing. Season this mixture lightly and set aside until needed.

Preheat the oven to 200C.

Stuff the cavity of the chicken with the stuffing using a parchment pocket to fit the cavity and tie the chicken with twine.

On the roasting tray, place the rest of the onions and garlic cloves, all the carrots.

Place the chicken onto the vegetables. Season generously with salt and cracked black pepper over the skin.

Place the chicken in the oven and roast about an hour and half or until the juices run clear out of the chicken thighs when pierced.

Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices.

Meanwhile prepare the gravy, place the tray on a cooker and sprinkle some flour. Cook for 30 seconds, then pour red wine and chicken stock. Stir and simmer for a while until nearly coating the back of a spoon. Remove from the heat and transfer into a small saucepan, set with a sieve to catch any large pieces.

Stir in some butter to ‘monter au beurre’ the gravy if desired. Check the seasoning and keep warm.

To serve. Remove the stuffing from the cavity into a serving platter and carve the chicken.

Serve immediately with your favourite sides and warm gravy.