Roasting a whole chicken can become an easy regular weeknight meal. Here are my top tips to the perfect roasted chicken.

1) Start with a chicken that is pasture raised with access to a diverse diet and grasses. Ideally, your chicken should be under 2kg.

2) 12 - 24 hours before cooking, dry the chicken and generously salt inside, outside, into every nook & under every wing and leg. Don't be stingy with the salt. The salt is going to work magic to dry the skin and keep the moisture inside while cooking. Leave uncovered in your fridge.

3) Add root veggies, whole garlic cloves & onions cut in large chunks, seasoned with salt pepper and oil, to the bottom of your roasting pan. These will cook in your chicken fat and juices.

4) Cook at 180℃ Use a meat thermometer to track the internal temperature to 75℃

5) Let the chicken rest for at least 20 minutes before carving.

This will leave you with a delicious moist roasted chicken!