Preheat the oven to 180C.
To prepare the chicken, stuff it with the quartered lemons and a few sprigs of rosemary and thyme. Place it on a roasting tray. Drizzle with avocado oil infused with garlic and the rest of the herbs, rubbing the flavours into the skin.
Roast in the oven for 90 minutes, basting every 30 minutes until the juices run clear. Remove from the oven, let cool, discarding the lemon quarters, and removing the bones (you can save these to make stock).
Carve the roast chicken like you normally would leaving that beautiful crispy skin on.
To make the dressing, mix the avocado oil, lemon juice, honey and salt in a jar. Shake well. Add the chicken juices to the dressing and give it another shake just before serving.
In a large serving bowl arrange the sweet stem broccoli, lentils, green beans, feta and olives. Top with chicken and parsley. Pour the dressing over and devour.