3 Truss chicken with butcher's string and fold wings under. Rub the chicken all over with 2 tablespoons of butter—generous drizzle oil and season with salt and pepper.
4 Roast for 45–60 minutes until the juices run clear.
5 Remove chicken from the oven and rest on a cutting board for about 10-15 minutes before carving and serving. (Serving suggestions: asparagus, potatoes and mushroom cream sauce)