Start at 24 hours before roasting.

To brine you’ll need salt, water and some additional herbs and spices if you have them at home – they are optional, of course they create even more flavour, but they are not completely necessary.

Pour about 1/3 of the water into a large pot, add all other ingredients, bring to the boil and then gently simmer for 3-4 minutes.  Remove from the heat and add the remaining water (cold) to the pot. Allow the entire pot to completely cool before you use – this is very important, don’t put the chicken into a warm brine – it’s not safe.

Turn the chicken upside down (breast facing down) submerge the chicken into the brine and place it into the fridge for at least 12 hours, 24 hours is best.

If you have any spare lemon or herbs you can insert these into the cavity of the chicken prior to roasting.

Remove the chicken from the brine and pat it dry, insert any herbs or lemon, tuck the wings under the chicken to lift it and tie the legs.  Place on a rack in a baking dish. Sprinkle with a very small amount of salt, drizzle with olive oil and season with cracked pepper, set aside whilst you preheat your oven. Preheat the oven to 200 degrees.

Turn down the oven down to 190 degrees, place the chicken in the oven and roast for approx. 1 hour, turn the dish at the halfway mark to make sure the chicken is evenly browned. To test if the chicken is done you can prick the thigh meat and ensure the juices run clear or use a thermometer – insert the into the joint between the leg and thigh, 75 degrees Celsius is done.

Remove the chicken from the pan, set aside for 10 minutes to rest – you can loosely cover with foil.

Use the juices in the pan to drizzle over the chicken or turn into a gravy – remember the juices will be quite salty so you won’t need to further season. You can use the additional lemon and herbs in the cavity and place back into the pan to make the gravy if you wish.