Optional - Butterfly or ask the butcher to butterfly the chicken
With a sharp knife make a few slits in the legs.
Mix together the marinade ingredients well, taste and add more salt if required. The marinade should be saltier than normal.
Chefs tip - to make the chicken more flavourful, carefully separate some of the skin from the raw chicken breast and lift it, without tearing it or fully separating it from the breast. Add 1 tablespoon of salted butter for each side of the breast under the skin, between the skin and the flesh.
Spread the marinade over the raw chicken and massage in so that the whole chicken is coated well.
Leave to marinade in a covered container in the fridge for 6 hours, or overnight.
Put the chicken on a wire rack over a roasting tray. Put a piece of foil over only the breast area of the chicken, to insulate it from direct heat and stop it from overcooking.
In a preheated oven at 150℃ / 300℉, roast the chicken for an hour. After an hour remove the foil and return the chicken to the oven to cook for another ten minutes at 200℃ / 400℉. This will crisp up the skin.
Remove from the oven and rest for 15-30 minutes.
Serve
