Pop the chicken in a roasting tin, with the Breast facing up, rub the skin on the breast with a little Oil. I use a light olive oil, but vegetable oil or butter would be fine too.

Flip the chicken “Sunny Side Up” so the breast is touching the tin. This way the breast will be cooked sitting in the meat juices.

Cover the pan in aluminium foil. The breast will not dry out even without the foil but I still like to cover the pan to help retain more of the meat juices to make gravy later....

30 minutes before the end of the cooking time remove the foil...

Flip the chicken back breast Side Up and season the skin with herbs, salt and pepper. Return to the oven for the remaining cooking time to brown up the skin.

Remove the chicken and let it rest on a plate while you make the gravy

Retain the meat juices from the roasting tin to make your gravy. I cheat and mix instant gravy granules with the meat juices and water retained from boiling the veggies. I use a tea strainer to strain any loose herbs etc from the juices...

Remove the legs and wings then carve with a sharp knife, the breast meat should be soft and succulent. Serve with roast potatoes, vegetables and most importantly Gravy.