The secret to my perfectly roast chicken is no secret at all!

Ingredients:

1 whole chicken
50g butter
3 cloves of garlic, finely chopped
2 tsp ground paprika
1 - 2 tsp dried herbs (you could also use fresh ones too) my usual pick - rosemary and thyme
Salt and freshly crushed black pepper

Method: 

1. Pre-heat your oven to 200C.

2. Place your cleaned chicken on a (deep) baking tray, then pat it dry with a paper kitchen towel (This step will give you that crispy golden skin).

3. In a small pan, melt the butter then add your finely chopped garlic, ground paprika, dried herbs, salt and crushed pepper. Let the mixture bubble away allowing these flavours to come together to create that delicious marinade. Note: Paprika (cooked in melted butter) will give you that evenly golden-brown exterior.

4. Once this marinade cools down, pour it on your chicken and give it a good rub. Make sure the marinade is evenly spread - around and inside (cavity) the chicken.

5. I usually stuff the cavity with a whole bulb of garlic and some fresh herbs (rosemary, thyme works). Tie the ends of the drumsticks with a cooking string / twine. Sprinkle the chicken with extra salt and pepper.

6. Place the chicken (breast side up) in the pre-heated oven then reduce temperature to 180C. Cook for about 60-90 minutes - basting it two to three times in between with the juices / fats from the tray.

Remember, paprika, butter and baste your chicken!