Roast Chicken

Turn the oven on to 200 C, which is 400 F.

Put chicken in a roasting pan not too much huger than the chicken, but with some depth. The chicken should be breast and legs up.

Pour a generous slosh of olive oil over the chicken.

Pour about half as much juice over it. I usually use apple juice at home, but anything works, orange, lemon, grape, pear… whatever you have.

Sprinkle salt and pepper all over the chicken. Put some herbs inside it and (finely diced) on top. Rosemary is great, oregano is great, dried Fine Herbs are fine, herbs de Provence or Italian mix, whatever you like.

Drizzle a generous teaspoon of honey over it.

Prick each breast twice and each leg once.

This will have taken you about five minutes to this point.

Put the chicken in the oven, on a low or middle shelf, don’t worry if the oven isn’t quite up to heat, it’s been on for five minutes, it’ll be fine.

Look at the time. The chicken will be perfect in exactly two hours.

If you have a very small chicken, or Cornish game hens, or guinea fowl, do them at 180 C for the first 90 mins, then turn it up to 200 C for the last half hour.

When you have eaten the chicken, the roasting pan will contain delicious meat jelly, which can, with the chicken bones, make a delicious fast and easy bone broth with only 2 hours simmering, which makes a perfect base for a vegetable soup, or for a meatball sauce, or anything.