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1 whole free-range chicken
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100 g Butter
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olive oil
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salt and pepper
- Preheat the oven to 220 ̊C.
- Place the chicken onto a rack inside a roasting pan.
- Loosen the chicken skin carefully from the cavity side and spread the butter evenly onto the flesh of the whole top side of the chicken. Sprinkle with olive oil, salt & pepper.
- Pour a cup of water in the roasting pan and bake the chicken for 45 minutes until golden and crispy and cooked through. Turn over and roast for 15 minutes to crisp the bottom. (If you take it from the oven, check the piece where the drumstick meets the carcass. There should be no bloodiness. If there is, roast for an additional 10 minutes.)
- Remove from the oven and serve with the reserved juices from the pan.
