British Roasted Chicken

Step 1: Heat the oven to (425 F) 220°C (gas mark 7).

Step 2: Take the chicken out the fridge and pat it dry with paper towels.

Step 3: Sprinkle all over with salt – but no fat or oil should be used.

Step 4: Place on a cooling rack on a baking sheet so the air can circulate underneath it.

Step 5: Cook in the oven for 1 hour, never turning. After an hour, a 2 1/2 – 4 pound chicken will come out ‘absolutely moist and perfect on the inside and crispy on the outside.’