Pre-heat the oven to Gas Mark 5, 190°C, fan 70°C. Mix 1 Stock Cube with 1tbsp olive oil to form a paste. Rub the paste all over the skin of the bird and inside the cavity. Place the whole lemon and thyme inside the cavity.
Place chicken in roasting tray and drizzle remaining oil over. Roast the chicken for 50-60 minutes or until cooked through and juices run clear when a skewer is inserted. When cooked, place in a bowl and cover with cling film to rest and keep moist.
To make the gravy, pour off the fat from the roasting pan. Add 300ml boiling water to the remaining stock cube, add to meat juices and boil rapidly for about 15 minutes, adding more water if needed. Add parsley to the gravy and serve.
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