• Remove your chicken from the fridge an hour before cooking and let it come to room temperature. Season with coarse sea salt and a crack of black pepper push your pop up timer into the largest part of the breast meat and place the bird into the roasting tray.
• Preheat the oven to 240°c/475°f/Gas 9.
• Our chickens are plump enough to provide their own cooking juices, so there is no need to add butter or oil
• Taking the bunch of herbs provided, remove and scatter half of the leaves over the top of your chicken and pop the rest of the bundle inside the bird's cavity. You may also like to include half a lemon, some whole garlic cloves or chopped apple.
• Place into the oven and immediately turn the heat down to 200°c/400°f/Gas 6.
• Cook for 1 hour 20 minutes, basting with the juices halfway through.
• Take the chicken out and wrap snugly in foil and then a tea towel. Leave to rest for 15 minutes before carving.
