• STEP 1

    Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.

  • STEP 2

    Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.

  • STEP 3

    Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.

  • STEP 4

    Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.


Instead of seasoning your chicken with salt and pepper, try sprinkling the meat with chicken salt. To make chicken salt, put 1 chicken stock cube in a mini food processor along with 100g coarse sea salt and 2 tsp thyme. Pulse a few times to grind the stock cube and to disperse it through the salt.

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