This recipe comes from Jamie Oliver's The Naked Chief. This is a simple way of roasting a chicken but the end result is a very tasty, moist, crispy skinned chicken and the timing is perfect for adding some part boiled potatoes to roast and some chunks of squash or pumpkin.
1.1 - 1.4 kg chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs, finely chopped, I just used parsley, but you could use a mix of basil, marjoram and parsley)
4 tbsps olive oil
1 lemon, halved
4 bay leaves, torn
2 sprigs of fresh rosemary, optional
Preheat the oven and a roasting tray to 225c.
Wash the chicken, inside and out and pat dry.
Rub the inside with salt and then carefully, grab the skin at the tip of the chicken breast, making sure that it doesn't rip, pull it up gently.
With your other hand gently separate the skin from the meat of the breast. You can either do this as either two halves either side of the breast or you can cut away the connecting tissue that runs down the middle to create one cavity.
Sprinkle a little salt beneath the skin and then push in the chopped herbs.
Drizzle in a little olive oil.
Push the half of lemon, bay leaves and rosemary (if using) into the inside of the chicken.
Pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the wings under, and tie up the wings and legs as firmly as possible, to make handling of the chicken easier.
Slash across each thigh a couple of times and rub in some of the leftover herbs.
With your hand rub a little olive oil into the skin of the chicken and season with salt and pepper.
Remove the hot tray, add a little olive oil to the tray.
Then place the chicken breast side down, on the bottom of the tray and put back into the oven.
Allow to cook for 5 minutes then turn the chicken over onto the other breast and cook for a further 5 minutes.
Then place the chicken on its bottom in the bottom of the tray. Place your part boiled potatoes around the chicken and return to the oven for 30 minutes.
After 30 minutes, add the squash or pumpkin to the the tray and roast for another 30 minutes.
The skin will be lovely and crispy and herby and the potatoes and pumpkin or squash will be lovely and roasted.