Spatchcock your chicken. Flip the chicken so it's breast side down on the surface. Use a pair of strong kitchen scissors to cut away the backbone by cutting up each side.

Turn the chicken over and gently press down on the breastbone until you hear a crack. Turn the legs out so the chicken lies flat.

Finely chop the herbs. Mix the softened butter with the zest of 1 lemon and your finely chopped herbs. Season well with salt and pepper.

Use your hands to gently separate the skin from the chicken. The easiest way to do this is to slide your hand under the skin and gently pull it away from the meat. This creates a cavity for the butter – ensuring perfect crispy skin.

Press most of the butter into the cavity, making sure you spread it as much across the surface of the meat as possible. Lightly rub the remaining butter on the outside. Slice the zested lemon in half and add half to the veg tray.

Place a rack over the top of the radishes and fennel. Put the chicken on the rack and transfer to the oven. If you don’t have a rack that sits on top – use the rack of your oven, sliding the tray of veggies underneath. Roast for 35-40 mins. You can tell if your chicken is cooked by sliding a knife where the thigh meets the body, if the juices run clear then the chicken is cooked through.

In the meantime, make the mayo. Finely chop the herbs and set aside. Add the egg yolk to a bowl, add a little squeeze of lemon and ½ tsp of the mustard and whisk together. Whilst you keep whisking, pour in the oil in a continuous light stream, until it comes together to form a glossy mayo. Add the remaining juice of the lemon, the herbs, and the rest of the mustard and season very generously with salt. Finish with a crack of black pepper.

Pickle the remaining radishes. Finely slice the remaining radishes and add to a bowl with the juice of a lemon, the sugar and a big pinch of salt. Toss well and set aside.

Remove the chicken from the oven, set aside for 15 mins to rest (use a plate or tray with a lip so the juices don’t go everywhere). Squeeze the lemon juice from the roasted lemon over the veg, then discard the squeezed lemon. If your veg is still looking a little under, return the veg to the oven for 15 more mins.

Remove the garlic and unwrap the foil, squeeze the golden garlic cloves from their skin into the mayo and whisk well. Toss the veg and season with a little fresh lemon juice.

Carve up the chicken. Remove the legs by gently pulling them from the breast crown. Then slice down where the bones meet. To separate the thighs and legs, gently pull apart, then slide your knife down between the joint.

Cut the breasts away from the crown by sliding your knife down both sides of the centre bone and then following it down around the ribcage to release the breasts. Cut through the joint where the wing tip meets the breastbone. Save the carcass to make chicken stock! Slice the chicken breast.

Add the chicken to a platter along with the veg. Cut the remaining lemon into wedges and serve on the side. Scatter with the pickled radishes, dill and serve alongside the herby mayo. I love serving this with french fries and a fresh salad.