Place on a rack over a tray and put into fridge for minimum 4 hours (can overnight). This will allow the salt to draw out some of the moisture from the skin and then sink into the meat making it super delicious. (You can now also rub with any other spices of herbs you want don't forget to sprinkle inside the cavity too - optional)

We now going to truss the chicken. This helps everything cook evenly and also looks much nicer for serving (chefy style lol). Tuck the wings back under the bird. Then take about 1m over butchers twine.

1) Centre the twine over the drumsticks and make a figure 8 to bring the legs together. Tie knot on top. 2) Bring twine down the sides to the top and turn the chicken over. Tie a double knot 3) bring the thread around the neck bone and tie one last time to hold everything together, finish with a double knot or bow - then trim away any excess twine.

You need a large iron or oven proof pan. Heat the oil on high heat. Once shimmering add the chicken, lower temp to medium and brown for 2 mins on all sides. You will need to hold the bird using spatula or tongs to get nice even browning.

Now lower heat to low. And add the butter first breast side down spoon over the butter for 2-3 mins then turn over the bird and spoon over the butter all over the breasts and legs and everywhere. You need to now pour off or spoon off most of the oil. Then bake in oven until you have an internal temp (at the deepest part of the breast) of 68c. Mine normally takes around 45-50 mins.