Preheat the oven to Gas Mark 6 200ºC, fan 180°C. Use your hand to gently loosen and lift the skin from the chicken to create a pocket. Push the cream cheese under the skin, creating a thick, even layer. Secure the skin back in place with a cocktail stick.
Put the chicken in a roasting tin. Rub the skin with 1 tbsp oil then squeeze over ½ lemon and season. Put the squeezed half into the chicken cavity and put the bird in the oven.
After 40 minutes, toss the remaining ingredients with the rest of the oil. Squeeze over the remaining lemon half and season. Add the vegetables to the roasting tin with the squeezed lemon and roast for 40 minutes, tossing the vegetables half way through, until the chicken is cooked through and its juices run clear. Serve with the veg.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.