Whole Roast Chicken

Whole roast chicken is perfect when the skin browns crisp yet the meat stays juicy – for that a few good techniques are enough.

1. Clean the chicken, blot it dry with kitchen paper, then salt it thoroughly inside and out.

2. Slide soft butter carefully under the breast skin along with the crushed garlic and the thyme – this way the meat is seasoned and made juicy from the inside too.

3. Put it into the oven, breast-side up, and roast it at a medium temperature.

4. During roasting, baste it occasionally with its own pan juices, so it browns evenly.

5. When the skin is deep golden brown and crisp, take it out, and rest it before serving, so the juices distribute.

Tip: Inserted into the thickest part of the thigh, the juice that runs out should be clear – this way you can be sure it is cooked through.