Pat dry the surface of the chicken with paper towel and also pat dry the cavity.
Using a paring knife make two small cuts to expose the wish bone, rub the flesh away from the wishbone and pull it away from the breast bone then the wings
Working from the neck end insert your finger in-between the skin and flesh of the chicken to loosen the skin. Do the same for the legs.
Season the cavity of the chicken with a liberal amount of ground white pepper and salt
Truss the chicken with the butchers twine and set aside
Dice the onion, carrot and celery into 2cm cubes and mix together
Place the frypan over a medium heat on the stovetop and add a splash of EVOO then add the diced vegetables along with the bay leaf and thyme sprigs, stir with a wooden spoon and cook until the vegetables become fragrant 2-3 minutes
Remove the pan from the heat season the chicken on all sides with salt and pepper and place the chicken on top of the vegetables breast side facing up
Place into a pre-heated oven Combi Mode 200 °C for 12 minutes, after the 12 minutes has elapsed turn the temperature down to 180 °C and cook for a further 55 minutes
Once cooked remove from the oven and let the chicken rest in the pan

The next few steps are optional:
You at this point can discard the vegetables or serve them with the chicken, strain off the juice and skim the fat from the stock and make a gravy with a roux