Bring the chicken to room temperature for 20-30 minutes before preheating the oven to 400ºF/200°C. In the microwave, melt the butter.
Pat the chicken dry with paper towels and if needed, remove any giblets from the chicken cavity. Then transfer it (breast side up) to a deep baking dish or roasting tin.
Rub the chicken all over with salt, minced garlic, and grated ginger - both inside and outside. Pour the vinegar and lemon juice inside and over the bird.
Stuff it with the chopped vegetables. Sprinkle the spices over and around the chicken and spread any remaining vegetables across the roasting pan.
Pour the water into the dish and, using a pastry brush or your hands, brush the melted butter all over the skin of the chicken.
Roast
Cover the dish with foil. Roast the chicken with the foil at 400ºF/200°C for 45 minutes.
Take it out of the oven, remove the foil, and pour out all the liquid (drippings) from the baking sheet. Add a little more butter or oil to the top of the chicken to encourage crispier skin.
Return to the oven and cook for a further 20 minutes, uncovered, broiling the whole baked chicken for several minutes in the end for a more golden-brown crispy top.
Remove the roasted whole chicken from the oven and let rest for 10 minutes, loosely covered with foil, to allow the juices to settle.
How to carve
Pull the legs away first, slicing through the meat/bone (joints) to help pull them loose. Set aside, then repeat with the wings.
Using a sharp knife, carve downwards to one side of the breastbone (just shy of the center of the chicken) and remove that to slice it into smaller pieces. Use your fingers to remove any remaining "tricky" bits until you've stripped the carcass.
Notes
To store: Allow the chicken to cool, then transfer into an airtight container. It'll keep in the fridge for 3-4 days.To freezer: Slice or shred the chicken, then store it in an airtight container or Ziplock bag. It'll keep in the freezer for up to 3 months.To Reheat: Thaw overnight in the fridge before using. In the oven, wrap the chicken foil after drizzling with water or stock and bake at 350ºF/175ºC until warm. It'll take 25-30 minutes if still whole or 10-20 minutes if sliced. Reheated chicken must be 165ºF/74ºC when served.Check the blog post for serving suggestions!