What a tasteless title for the tastiest roast chicken ever. Thank you Jamie Oliver! I didn’t purchase your chicken-roasting-stand-thingy (not its real name), but instead, using the general principle and a squashed tin can, got the same, crunchy all over result.
This next paragraph might sound violent so I will whack on a P.G. rating (Parental Guidance Required). Take the chicken and jam an empty soft drink tin can up its… bottom to create a stand. Balance it in a roasting pan. Take little blobs of butter and shove them under the skin at spaced but random spots, then douse the outside of the skin with olive oil.
In a separate dish mix salt, pepper, paprika, dried thyme, garlic or onion powder – equalish amounts of each. Rub this mix all over the up-right chicken, pop the roasting pan in a hot oven for 15 minutes – approximately 200 degrees Celsius, then reduce the heat to around 170 degrees Celsius and cook for another hour and 20 minutes. Baste the chicken with roasting juices during the cooking time at least once.
Divine. I promise.