Step 1

Preheat the oven at 425°F / 220°C / Gas mark 7

Step 2

Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.

Step 3

Garlic butter - In the same bowl, combine the garlic, butter, salt, and pepper. Fill half the garlic butter under the skin over the breast (see video). Spread the remaining over the chicken.Pro tip - adding butter under the skin will keep the breast moist and tender.

Step 4

Dry rub - In a bowl, combine paprika, salt, pepper, and olive oil. Rub the paprika mixture all over the chicken skin as well as in the cavity.Pro tip - rubbing the skin with paprika gives a deeper color which looks nice. You can use hot or sweet paprika.

Step 5

Cavity - Fill the cavity with rosemary, thyme, and lemon halves. Then, truss or tie the chicken legs and tuck the wings under.Pro tip - filling the cavity with herbs will perfume the bird from the inside.

Step 6

Roast - Place the chicken on a roasting pan, breast side up. Roast the chicken for 15 minutes at 220°C / 425°F / Gas Mark 7 then reduce temperature to 165°C / 325°F Gas Mark 3 turning once in between. Pro tip - we turn the chicken so it is golden on all sides and also prevent the breast from drying out.

Step 7

As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, and reduce the temperature to 165°C / 325°F Gas Mark Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.

Step 8

Rest - Remove the chicken from the oven and tent it with foil – let cool for at least 15 to 20 minutes before you carve. Serve with pan juices or use any pan dripping to make gravy.Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.

Step 9

Skim off any fat in the pan juices. Place the roasting rack on the stovetop or transfer the juices to a frying pan. Add the stock and deglaze the pan. Then, add the flour and continue to cook until thickened. Strain gravy through a sieve into a serving bowl. Serve hot with cut chicken.