The perfect roast chicken

The perfect roast chicken DOES exist - crispy skin, juicy meat, lathered in butter, lemon & sage!

Ingredients:
1 roast chicken (cooking times may vary depending on size)
3 garlic cloves, smashed
100g butter cut into 1cm thick pieces
75g butter, melted
1 lemon, cut into cubes
4 large sage leaves, chopped finely
4 sprigs rosemary

Preheat the oven to 200c fan. Layer a roasting tray with baking paper. Pat dry your chicken & place into the tray on top of the paper. Separate the skin on the breast from the meat gently & slide in 2 of your butter pieces (this is key for juicy meat). Squeeze 1 piece of lemon over the top of the chicken & then pop the squeezed piece with the rest of the lemon, all the garlic, ¾ of your chopped sage & 1 butter piece. Brush melted butter over the chicken thoroughly, making sure the lather well & coat generously. Sprinkle rest chopped sage on top, evenly spread. Place rosemary underneath breast and around the legs of the chicken. Place in the oven, uncovered for designated time (small chicken is usually 1hr 10-1hr 20min). After 40 mins, take chicken out quickly and baste chicken. This will ensure crispy skin & juicy meat. Leave until cooking time finishes, clear juice come from chicken when cut or between leg and breast & meat is at correct tempterature. If you are wanting crispier skin, pop your chicken higher up in the oven & turn on your grill to brown. Check every few minutes to avoid dry chicken! Once chicken is completely cooked, leave to sit for 10-20mins, covered in oil or cloth to avoid too much cooling. Slice & enjoy!

My favourite part of a crispy skinned roast chicken is 100% the skin! If your worried a roast chicken will be too much for two, worth not — Josh and I usually eat the breast or a a leg or two for our roast dinner and then chop the rest up for chicken sandwiches the next day!