Perfect Roast Chook

Method

• 1)

  Preheat oven to 250C.

• 2)

  Make sure chicken is at room temperature when you start, pat it dry with paper towel.

• 3)

  Cut wishbone out of front of chook then flip chicken over and break the hip bones. Flip chicken back over.

• 4)

  Make seasoning by blitzing 3 cloves of garlic, zest of 1 lemon and a small handful of thyme and rosemary leaves.

• 5)

  Once blitzed, add 200g of room temperature salted butter and mix together.

• 6)

  Create space between chicken and skin with your hand, then get handfuls of the butter mix and rub onto and under the skin all over the chicken.

• 7)

  Cross hatch the top of your lemon and pop it up the chicken’s bum.

• 8)

  Tie the legs together with butcher’s string so the lemon doesn’t fall out.

• 9)

  Top with a drizzle of olive oil and generously cover in flaky salt.

• 10)

  Turn down oven to 180C and pop in the oven for 1 hour 20 mins (this was for a 2kg chicken, so adjust depending on your chicken’s weight).

• 11)

  Once cooked, leave to rest for 15 mins.

• 12)

  Carve up your chicken. Squeeze the lemon into the chicken juices at the bottom of the roasting dish, mix together and spoon over the chicken to serve.