It was a wet and grey Sunday and I wanted some sunshine in my roast… So I  jazzed up my roast chicken with Autumn veggies with a burst of mediterrananean sunshine and a double helping of Miles Davies. Once cooked, a sprinkling of pomegranate seeds…brightened up this rainy evening. Better still Jai said its ‘the best chicken I’ve ever eaten’! INGREDIENTS Prep time 20min Cook time 1 hour 45 minutes Serves 4-5 2kg whole chicken 1kg of sweet potatoes, scrubbed and roughly cut 250g parsnips, peeled and quartered long ways 200g carrots, scrubbed and quartered long ways 200g mixed olives (I use jarred, its cheaper!) ½ a pommegrante, seeded fresh rosemary sprigs and thyme, handful 2 lemons, unwaxed 1 bulb of garlic, broken into cloves with skin on olive oil maple syrup (optional) salt and pepper METHOD Preheat oven to 190c. Rub the chicken with olive oil a generous amount of salt, freshly ground pepper and half of the rosemary. Avoid cooking the chicken when you have just taken it out the fridge as this …