Method

Drizzle the chicken with olive oil and rub it into the skin, with a good sprinkling of sea salt.

Stuff the lemon halves into the cavity of the chicken, along with a small bunch of fresh herbs.

Arrange on a preheated tray (hot out of the oven) and roast for 1 hour.

Remove from the oven and leave to rest in the pan for 5 minutes, then transfer to a large platter.

Serve with roast potatoes.

For succulent roast chicken: While roasting, turn the chicken on each side for 20 minutes, then turn it breast side up for the final 10-15 minutes, until golden and cooked through.

How to check if your chicken is ready: Make a small cut between the drumstick and the thigh. The juices should run clear and the pierced flesh shouldn’t be pink.

Quick tip: If you want the thigh meat to cook a little more and a little faster, use a sharp knife to make small cuts across the meat. The heat will penetrate right through to the bone a lot quicker.

Doing it differently

On the Braai:
Whole chicken on the braai takes up to an hour and is best done in a kettle braai, with the lid on. To spatchcock chicken, cut out the backbone so you’re left with a flat chicken. Braai spatchcock chicken for 15-20 minutes on each side over smouldering coals.

Fast flavour
Stuffing goodies under the skin of a classic roast chicken is a great way to add flavour. Try feta, garlic, lemon and herbs or make your own flavoured butter using chilli, coriander, garlic and lime rind. The flavours will release into the chicken while keeping the flesh beautifully succulent.

Recipe by Hannah Lewry