Roast Chicken

Preheat the oven to 220ËC. Bring a pot of salted water to the boil and add the chicken, breast-side down. Turn down the heat and simmer for 10 minutes. Remove from the water and pat thoroughly dry.

Put the chicken in a roasting tin and rub with oil. Season generously, both inside and out, and add any flavourings you're using to the cavity. Tip a couple of millimetres of water or stock into the bottom of the tin, and put into the oven for 1 hour â 1 hour 15 minutes, or until the juices run clear.

10 minutes before the end of cooking, turn up the oven temperature to 250ËC to help crisp the skin. Keep an eye on it to prevent it burning.

Allow the chicken to rest for 15 minutes before carving.