In a roasting pot fry oil (3 tbsp), butter (50 g), whole carrots, quartered onion (1) and garlic (3) a couple of minutes.
Add the half chicken (1/2) skin side up, salt the skin, fry a little. Add wine (200 ml) and cook off, then add water (250 ml), stock (250 ml), rosemary and thyme. Boil then simmer 40 min lidded, chicken two-thirds covered.
Preheat oven to 200°C. Season exposed skin with roast chicken spices, add potatoes, bake 30–40 min lidded, watching the skin.
When potatoes are soft, move to a baking tray and return to oven to finish.
Remove chicken (1/2) and dismantle; set veges aside. Strain juices, reduce and thicken with a little flour for gravy. Serve pulled chicken with potatoes, veges and gravy.