MAKE IT PERFECT

Trussing the chicken ensures that the breasts don’t dry out and the wings and legs don’t burn. If you can forgo the crispy skin, letting the chicken rest breast-side down for about 10 to 15 minutes after cooking will guarantee juicier breast meat.

Always allow the chicken to come to room temperature before you cook it. Pat the skin dry using kitchen paper, then simply drizzle with olive oil and season liberally with sea salt. Roasting it at 200°C for the first 30 minutes until evenly golden brown ensures a crispy skin.

Baste with brown butter every 5 minutes for 20–30 minutes at a lower temperature. This adds depth of flavour and ensures succulence.