Last year I posted my favourite, perfect roast chicken recipe here. Since then I have tried a number of recipes, with different cooking methods, each claiming to be the best way to roast a chicken. And I have played around with my own variations on that theme. Of course, the absolute best, most succulent chickens will always be the ones you have brined or marinaded. But for quick and easy, and always perfect, here is my even better version.
All of the instructions from the original recipe remain the same, with a slight variation in cooking times and temperature only, as follows: