Preheat oven to 220°C (200°C fan-forced).

Make butter; combine garlic, olives and butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.

Make stuffing; heat oil in a large frying pan over medium heat; cook onions and garlic until softened. Stir in oregano, lemon rind, breadcrumbs and parsley. Season to taste.

Remove and discard any fat from cavity of chicken. Pat cavity and skin dry with paper towel. Tuck wings under body.

Run fingers between skin and the breast meat. Spoon half the flavoured butter under skin; push through skin to cover breast and tops of drumsticks and thighs.

Fill cavity with stuffing. Season chicken all over with sea salt flakes and freshly ground black pepper. Tie legs together with kitchen string. Put your preferred vegetables (we've used potatoes, truss cherry tomatoes and Kalamata olives) into base of a large roasting dish and pour over the chicken stock.

Place chicken, breast-side up, on top of vegetables; cover with remaining butter. Roast for 15 minutes, then reduce oven to 180°C (160°C fan-forced); roast for a further 1½ hours until chicken is cooked through, basting occasionally with pan juices. Serve.