1: Remove the chicken from the fridge 1 hour before you want to cook it. Preheat the oven to 200°C/180°C fan.

2: Mix the butter and half of the herbs together in a bowl. Rub the mixture all over the chicken. Season generously with salt and pepper, then place into a large roasting tin. Cook on the middle shelf of the oven for 30 minutes.

3: Remove the chicken from the oven and add the cauliflower and garlic to the roasting tin. Sprinkle the remaining herbs over the cauliflower, drizzle over some oil and season with salt and pepper. Pour the chicken stock into the roasting tin, then place back onto the middle shelf of the oven and cook for another 45 minutes.

4: Heat 2 tbsp olive oil in a large non-stick frying pan, for which you have a lid, over a high heat. Add the savoy cabbage and cook for 2-3 minutes on each side, or until well charred. Add the butter and chicken stock and bring up to a simmer. Place the lid on the pan and cook for 5 minutes, or until the cabbage is tender.

5: Remove the chicken and cauliflower from the oven and set aside for 15 minutes. Carve the chicken and serve with the vegetables.