Squeeze half a lemon on the chicken, put the other half inside the bird cavity. Sprinkle the chicken with thyme, ground coriander, salt, pepper and 3 tbsp of vegetable oil. Put in a preheated oven at 180° for about 20 minutes per pound. After 20 minutes baste with half a glass of white wine and 1 pint of chicken stock. Keep on basting with the juices every 15-20 minutes until cooked through and golden brown. Put the chicken on a tray to rest while you make a gravy with the juices left in the tin.