Mix the chicken spice, butter and olive oil together and rub all over both the chickens.

Insert half a lemon and sprig of thyme into each chicken cavity and truss the legs together.

Place in a large baking tray and roast at 180ºC for 30 to 40 minutes.

While the chicken is roasting, heat the sweet butter ingredients together and keep warm.

Add the carrots, remaining lemons and garlic to the roasting pan and drizzle the butter mixture all over.

Roast for a further 30 minutes or until the chicken is done, basting every 10 minutes or so.

Serve one chicken with the sweet carrots.

Cook the soup mix, with chicken stock, according to the packaging instruction, using half the amount of liquid.

Add the cream and chicken, stir through and cook for 10 minutes over a low heat.

Spoon into a pie dish and top with puff pastry.

Brush with a little egg wash and bake for 15 - 20 minutes at 200º C or until the pastry is golden brown.

Serve immediately.