Add depth to a classic roast simply by adding a sprinkling of herbs to a simple creamy sauce.
Pre-heat the oven to 220C, 425F, Gas Mark 7. Place the chicken on a roasting tray and roast for 30 minutes, until the skin is golden brown.
Whilst the chicken is colouring, add the olive oil to a deep hob- and oven-proof casserole dish. Fry the onions for 5 minutes, until they soften and turn golden brown.
Add the flour to the pan and cook with the onions for 1 minute before adding the white wine. Stir really well before adding in the stock and cream. Bring to the boil then set to one side.
Take the chicken from the oven and add it to the casserole dish of sauce, pouring in any juices from the roasting dish. Sprinkle over the thyme and parsley, then cover with a lid.
Reduce the oven temperature to 180oC, 350oF, Gas Mark 4, then place the casserole dish in the oven and roast the chicken for 1 hour.
When the chicken is cooked through remove from the oven, season the sauce with salt and pepper. Then carve the chicken and serve with the sauce.