Step 1

Preheat the oven to 200C/ 400F. Weigh your chicken and calculate the cooking time. Sit the bird in a roasting tray slightly larger than the chicken and with a paper towel, pat the chicken dry. Untie any strings to allow the heat to circulate more evenly whilst it’s cooking.

Step 2

Make the spice rub by combining the sea salt, paprika, thyme, oregano, onion powder, garlic powder and ground black pepper. Mix to combine. All spices are optional but they do add flavor! Salt, however, is essential as it not only adds flavor but it will help achieve a crisp skin. Drizzle the olive oil over the chicken and rub the spice mix all over. Wash your hands thoroughly and avoid covering the chicken with foil or the skin won’t crisp.

Step 3

Roast the chicken in the centre of the oven according to the time calculated based on the weight of the chicken.

You can also dice some rutabaga or turnips, season with salt, olive oil and thyme and roast in another roasting tray for 30 minutes. Prepare the Yorkshire puddings batter and steam any other veggies while the chicken cooks.

When the time is up, remove the chicken from the oven and check if the meat is cooked either by using a meat thermometer or poking the thigh to see if the juices run clear. If it’s still slightly pink, pop back in the oven and cook for another 10-15 minutes.
The internal temperature must reach at least 165F/ 75C. Chicken must be thoroughly cooked before serving, with no pink meat.

Step 4

It is important that chicken rests after cooking to allow the juices to settle back into the meat. Carefully lift the chicken using tongs to drain any juices sitting inside and transfer the chicken to a dish or lipped chopping board to collect any further juices. Cover the chicken with foil and set aside for 15-20 minutes.

If you are making Yorkshire puddings, now is a good time to pop them in the oven. Preheat a cupcake tray with 1 tablespoon of beef dripping, avocado oil or another neutral-flavored oil with a high smoke point, and make sure the oil is sizzling hot before dropping the batter into the cupcake tray. Bake for 12 minutes until golden and crisp.

Step 5

Boil the kettle for half a cup of boiling water. To make the gravy, pour the boiling water into the roasting tray and with a wooden spatula scrape all the dried bits from the bottom. This is where all the flavor is to create a rich gravy. Carefully transfer the gravy juices into a small saucepan with the red wine and bring to a simmer. Simmer for a few minutes for the alcohol to evaporate. In a small bowl dissolve the arrowroot powder in 2 teaspoons of cold water, add this to the gravy and keep stirring until it thickens slightly. Don’t forget to add in the remaining juices from the chicken as it rests. Transfer the gravy to a jug. Carve the chicken and pour the gravy all over your meat and veggies.