Easy Roast Chicken

• whole chicken↗1
• butter↗30-40g knob of g

  soft

• fresh sage leaves↗2

  (optional)

• sea salt↗2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Place the chicken in a roasting pan. Carefully separate the skin from the breast and push the butter under the skin. If using, place a few fresh sage leaves inside.

2. 2

   Season the skin with sea salt and a little black pepper. Pour water into the bottom of the pan to a depth of about 1–2 cm.

3. 3

   Cover the chicken with foil and roast for 1 hour. Remove the foil and continue roasting for another 20–30 minutes until the skin is golden, the chicken is cooked through and the juices are clear.

4. 4

   Pour the juices into a jug for use in the gravy. Place the chicken on a board, cover with foil and a clean towel or kitchen paper. Let it rest for 15–20 minutes, then carve.