Step 1: You will need
- 1 whole chicken, stuffed and trussed
- 2 tbsp olive oil
- some salt and pepper
- 1 roasting tray
- 1 rack
- 1 long fork
Step 2: Preheat the oven
Set your oven to 220ºC (425ºF/ gas mark 7).
Step 3: Season the bird
Pour olive oil over the chicken and rub it well in with your hands. Season it with salt and pepper and put it onto a rack, breast-side up.
Step 4: Roast the chicken
Transfer the chicken into the centre of the preheated oven with a tray placed underneath to catch the oil. Cook it for 15 minutes. Reduce the heat to 180ºC (350ºF/ gas mark 4). Remove the chicken and turn it over so that it's breast-side down. Let it cook for a further hour. Remove from the oven. Turn it back to its original position. If you like crispier skin, turn the heat up for the last 10 minutes of the cooking time.
Step 5: Serve
Let it rest for 5-10 minutes before serving. Serve it as you would any roast chicken dinner. It goes well with vegetables, potatoes, and a salad.