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Prepare the chicken for roasting, remove the wishbone and wing tips. Wipe inside and out of the chicken with paper towel and truss.
Chop the root vegetables into mirepoix and place in a roasting pan with garlic. Place the chicken on the bed of root vegetables, brush with a little oil and place in the oven at 260°c to caramelise. Turn the heat down to 180°c and continue to cook until a core temperature of 75°c is reached and the juices run clear when the thigh is pierced.
When cooked remove from the oven and the oven tray, drain the juices and allow to rest.
Place the roasting pan on the heat with the chicken juices and reduce to a thicker consistency.
Add flour and cook out then add the stock and boil rapidly until the pan has completely deglazed. Strain into a clean saucepan, remove any fat from the gravy and adjust the seasoning. Serve with the chicken.