1 Large chicken approx 2.4kg
2 tsp of sea salt
1 tsp black pepper
1 tsp mixed herbs
2 tbsp olive oil
1 Wash the chicken and pat dry with cloth then place it directly onto the lower rack.
2 In a small bowl, mix olive oil, salt,pepper and herbs and using a pastrybrush,
brush this mixture all over the bird.
3 Replace the halogen lid, set the
timer to 60 minutes and temperature to 190ºC
Roast until golden brown. Test the chicken at the end of the cooking time by using a
skewer into the leg of the chicken to ensure that the juices run clear.
If they are slightly pink, cook for another 10 minutes.
4 Save the cooking juices from the chicken to make the gravy.