In a roasting tray, add the potatoes, onions, leek, carrots, and thyme. Throw in a few cloves of garlic, a generous amount of olive oil, and a good amount of Maldon salt.
Set the chicken on top of the vegetables, season with salt, and stuff the cavity with fresh thyme.
Fry off the lardons until browned (this adds a smoky flavor), then scatter them over the chicken.
Pour in the hard apple cider.
Roast at gas mark 6 (about 375F) for about an hour, until the skin is golden, crispy, and bubbling.
Remove the chicken and flip it over so the underside gets some color. Return the vegetables to the oven and roast another 10-15 minutes while the chicken rests. If the vegetables have too much liquid, reduce it down.
Carve the chicken and serve on a large platter with the vegetables.
