This roast chicken might be the easiest Sunday roast of all. Ready in an hour, the garlic brown butter combines with the roasting juices for a simple sauce. Serve with some salad greens (or green peas) and a potato rosti and it's a full meal.
1.6kg free-range chicken
1 tbsp dark soy sauce
salt, to season
50g salted butter
10 cloves garlic, peeled and bruised
¼ cup loosely packed parsley sprigs, to serve
1 lemon, cut into wedges, to serve
1. Heat your oven to 220C (200C fan-forced ). With a pair of kitchen scissors, cut the backbone out of the chicken (you can keep it to make stock) and press down on the breast to flatten.
2. Place skin up on a roasting tray, rub the skin with soy sauce and season with salt. Roast in the oven for 50 minutes. If your oven has a grill, turn on for the final 20 minutes of roasting to brown the skin. Remove the chicken to a serving plate, pour over any roasting juices and rest for 10 minutes.
3. While the chicken is resting, place the butter and garlic in a small saucepan over low-medium heat. Heat for around 5-8 minutes, swirling occasionally, until the butter and garlic have a nutty brown colour. Pour over the chicken, scatter with parsley sprigs and serve with lemon wedges.
Tip: Rubbing dark soy sauce into the skin – whether a couple of days before or at the last minute – is easily the best way to brown a roast chicken evenly. Click here for more tips including how to brown butter
Also try: Adam Liaw's potato rosti