Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Leave for about 2 hours or overnight. Preheat oven to 400 F. There's no need to peel the vegetables – just give them a good wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Put all the vegetables and garlic into the roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil too. Carefully prick the lemon all over, using the tip of a sharp knife or a fork. Put the lemon inside the chicken's cavity, with the bunch of thyme. Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Roast the chicken for about 70-80 minutes. Remove the chic hen from the oven, cover it with a foil and let to rest for 7-10 minutes before serving.

Put the knuckle in a stock pot and fill with all the ingredients for boiling, season to taste with a salt. Bring to a boil over a high heat, then reduce the heat an cook for about 3 hours, of until the meat will become tender and a little bit separates from the bone. Preheat oven to 325F. Mix together all the ingredients for the glaze. Transfer the knuckle into a deep roasting pan add 2 cups of the liquid, that remains from the boiling. If you want, you can rub the meat with a salt. Brush the pork knuckle with a half of the glaze and cover with a foil. Roast for 1 1/2 hour, until the meat is tender.  Then brush with a remaining glaze and minced garlic and roast uncovered on 375 F, for 20-25 minutes or until the skin of the meat is golden brown and crisp. Remove meat from the oven, cover with a foil and let to rest for about 20 minutes. Then serve and enjoy!