Simple Classic Roast Chicken

Let the butter soften at room temperature and mix it with the crushed garlic and enough salt and pepper to season. Rub this all over the bird, inside and out. Stuff the herbs in the cavity, top it with any excess butter and place it in the centre of a 220C/425F pre-heated oven. Cook for 20min until light brown, baste the chicken with the melted butter and pour the wine in the bottom of the pan. Turn the heat down to 180C/350F and roast for a further 30-40min, depending on its size. Turn off the oven, open the door and leave the bird to sit for another 20min. To test if it’s done, pierce the joint between the thigh and the breast and the juices should run clear. If they are still bloody, you should cook the meat longer. Carve the bird and let the pieces fall into the pan juices. Alternatively, you can add the chopped herbs in the butter. Serve with roast potatoes, green vegetables, salad, bread, or whatever. Keep the carcass to make homemade stock!