Julie’s tips:

✽ Use more of the milder herbs such as parsley, basil and oregano and less of the strong herbs such as sage, thyme and tarragon. ✽ Use 2 x 1kg chickens if you prefer; they take about 45 minutes to roast. ✽ A meat thermometer takes the guesswork out of roasting. For chicken, insert the thermometer into the inner thigh near the breast but not touching the bone. The chicken is cooked through when it reads 74°C.