Instructions:

1. Preheat your oven to 220°C (200°C fan-assisted / Gas Mark 7). Ensure the oven rack is in the middle position.

2. Remove the chicken from its packaging and pat it dry thoroughly with kitchen paper. Dry skin is essential for achieving a crispy texture.

3. Drizzle the olive oil over the entire chicken, ensuring it is well coated. Generously sprinkle salt and pepper over the chicken, rubbing it in to ensure even coverage. Be sure to season both the outside and inside of the cavity.

4. Place the chicken breast-side up on a roasting tray. Tuck the wing tips under the body to prevent them from burning. Roast in the preheated oven for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 74°C when measured with a meat thermometer inserted into the thickest part of the thigh (not touching the bone). Alternatively, you can check if the juices run clear when the thigh is pierced with a skewer.

5. Once cooked, remove the chicken from the oven and transfer it to a carving board. Let the chicken rest for 10-15 minutes, loosely covered with foil. This allows the juices to redistribute throughout the meat, ensuring a juicy result.

6. Carve the chicken and serve with your favourite side dishes. Enjoy the perfectly crispy skin and juicy meat!

Pro Tips for Extra Crispy Skin:

- Dry the chicken thoroughly: The drier the skin, the crispier it will become.

- Avoid overcrowding: Ensure there is space around the chicken in the roasting tray for proper air circulation.

- High heat: Starting at a high temperature helps to crisp the skin quickly.

Enjoy your perfectly roasted chicken!