Sunday roast chook

The full Sunday job. Golden skin, garlic through the whole thing, and enough left over for sandwiches.

A rotisserie chicken shop is where chicken salt was invented, so this one is closer to the source than anything else on the page. Dry skin and a hot start are what get you the colour.

Flavour: Garlic · Time: 1 hour 30 minutes · Serves 4 to 6

What you need

• 1 whole chicken, about 1.8 kg
• 1 lemon, halved
• 1 head of garlic, halved across
• 2 tablespoons olive oil
• Chik Chik Boom Garlic

How it goes

1. Take the chicken out of the fridge an hour early. Pat the skin completely dry and leave it uncovered while the oven heats.
2. Heat the oven to 220C.
3. Put the lemon and half the garlic inside the cavity. Rub the skin with oil.
4. Roast at 220C for 20 minutes to set the colour, then drop to 180C for another 50 to 60 minutes, until the juices from the thigh run clear.
5. Shake the Garlic generously over the skin for the last 10 minutes, and again when it comes out.
6. Rest it for 15 minutes before carving. The resting is what keeps it juicy.

From behind the counter

Seasoning the skin at the start means it sits in the oven for an hour and goes bitter. Late is better.