Rosemary Roast Chicken

1. Preheat the oven to 200 degrees. Wipe the chicken inside and out with kitchen paper. Tuck the squeezed lemon halves and rosemary sprigs inside the chicken cavity. Season the chicken and spray with the cooking spray. Sit in a large roasting tin, breast side down. Roast for 30 minutes.
2. Toss together the potatoes, carrots and leeks and spray with the cooking spray. Add to the roasting tin around the chicken. Roast for 30 minutes, stirring the vegetables halfway through.
3. Turn the chicken breast side up and pour the lemon juice over the chicken and vegetables. Scatter with the rosemary, stir the vegetables again and return to the oven for 15 minutes.
4. Remove the chicken from the oven and let it rest for 15 minutes, loosely covered with foil. Transfer the vegetables to a dish and keep warm. Remove the skin and carve the chicken to serve four 45g slices per person, with the vegetables.
5. Cook the broccoli to taste.