Roast Chicken

Ingredients

Whole Free Range Chicken 1-2kgs

3 tbsp Salt - I use crystal sea salt

3 tbsp Pepper

100g butter (Melted)

1 large bulb of garlic

1 lemon

1 bunch of tarragon

1 bunch of oregano

Method

Pre-heat the oven to 200 degrees celsius and remove the chicken from the fridge allowing it to get down to room temperature.

Drain out any juices and pat down skin with paper towel all over.

Place chicken in to a roasting tray and without breaking the skin break the legs out of its socket. This will allow the heat to travel to the thighs reducing the overall cooking time.

Coat the chicken inside and out with salt and pepper, making sure to get the salt and pepper well inside the carcass.

Stuff the inside of the chicken with the herbs and cut both the bulb of garlic and lemon in half place them face down in the tray.

Melt butter in a saucepan and coat the entire chicken.

Roast in the oven for at least 45 minutes - 60 minutes or until the juices run clear and allow to rest for 30 minutes before carving.

Carve and drizzle all the pan juices on top.