Peel your onion and thinly slice it. Load it into the slow cooker with your extra virgin olive oil. Sauté until your onion starts to soften. Then stir in your garlic puree.

Peel your carrots and dice your carrots, leek, and celery. Then wash your celery and leek.

In a bowl add the baby potatoes along with salt, pepper, oregano, parsley, garlic puree, and a teaspoon of extra virgin olive oil. Mix with your hands.

Stir in the veggies and baby potatoes into the slow cooker with the onion and garlic. Add some chives and salt and pepper for extra flavour and stir again.

Remove the whole chicken from the packaging and half a lemon and place the two lemon halves into the cavity. Then add extra virgin olive oil to the skin of the chicken and season the skin with salt, pepper, parsley, and oregano.

Chop up the second lemon into 8ths and then half squeeze them into the vegetables and then place them into the slow cooker. Place the whole chicken into the slow cooker breast side up. Slow cook for 4 hours on high or 7 hours on low.

Once cooked, put to one side to rest.

Load the drained veggies from the slow cooker with a little of the stock, along with a tablespoon of mustard into the blender and blend until you have a creamy mustard sauce.

Optional – Add the potatoes back into the mixing bowl, add the same seasoning and oil again and toss with your hands. Load into the air fryer and cook for 5 minutes at 200c/400f.

Serve your chicken with your potatoes and your mustard sauce.