Preheat the oven to 220oC.
Put some oil in a baking tray and put the chicken in the tray with the herbs inside it. Drizzle with lemon juice, oil, salt and black pepper.Start to prepare the vegetables.
Put the chicken in the oven and reset the temperature to 190oC, or 180oC with fan.Finish preparing the vegetables.
Parboil the potatoes for 6 to 7 minutes.Melt some lard in a large roasting pan.
Put the potatoes, carrots and courgette into the roasting tray. Turn the potatoes over to cover both sides with lard, and sprinkle a little salt and black pepper on them.Turn the chicken over, then return it to the oven with the tray of vegetables.
Turn the chicken again and return it to the oven.Turn all the vegetables over. If desired, sprinkle the potatoes with a little vinegar and garlic powder before returning the vegetables to the oven.Boil some water and start to steam the cauliflower.Put some plates on the steamer to warm them.
Remove the chicken from the oven and put it on a large serving plate.Cover it with greaseproof paper and a towel, and allow it to rest for 10 minutes.
Make up the gravy.
Serve the chicken onto the warmed plates.
Serve the chicken with the vegetables and gravy.