Heatover to 200C/180C fan/gas6. Put the chicken in the roasting tin.
A small, sharp knife, will help you to very carefully ease the skin away from the breast and push the soft butter under that skin before putting the skin back inits proper place.
Sprinkle the skin with sea salt and some black pepper.
Poura little water into the bottom of the roasting pan until 2cms deep.
Tearoff enough foil to cover the whole top of chicken and pan.
Roast for 1 hr; remove the foil;
Continue to roast for another 20/30 mins until theskin turns golden brown, the chicken is cooked, and all juices run clear.
Carefully pour juices into a gravy boat. Lift out the chicken onto a carving board.
Cover chick with the foils and a clean towel or tea towel to rest.
Leave resting for about 15/20 mins, then carvecarefully.
Have someone else put all the vegetable side dishes and gravy boat on the table.
Now everyone can 'dig in' and enjoy the fruit ofyour labors!
Be pleased with yourself – you did well.