Pick the thyme leaves keeping the stem and finely grate the lemon, keeping the lemon also.
Mix the soft butter with the lemon jest and thyme, season slightly.
Create a little pocket from the neck end of the chicken under the skin and place 1 dessert spoon of the flavoured butter under each breast.
Season the cavity of the chicken, pop in the lemon which is cut in half and the thyme sprigs.
Preferably using gloves rub the remaining butter all over the chicken skin and season generously with salt and pepper.
Place the carrot, leek and onion in the bottom of a suitable sized roasting dish then place the chicken on top.
Pour the wine into the tray and cover with tin foil.
Place in a preheated oven at 190c for 50 minutes, by doing so the wine and natural juices will begin to steam the chicken keeping it moist and gently cooking the vegetables.
Now remove the foil, add in the brocolli and allow the chicken to cook for a further 45 minutes uncovered, this will colour the chicken nicely and the skin will crisp up.
Allow the chicken to rest a little in a warm place whilst you make a little gravy from the cooking juices that remain in the pan, this can be achieved by adding 1 oz of flour and 1 oz of butter to a saucepan to form a roux, pour in all the cooking juices which will include the flavours of the butter, wine, chicken juices etc to form a nice sauce.
This sauce will be pale in colour so you can add a little dash of gravy browning to colour it nicely – this sauce unlike commercial gravies will have a mild flavour to complement the flavours of the roast chicken and not over power it!