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Method Prep:10min › Cook:50min › Extra time:1day › Ready in:1day1hr
For each kilogram of chicken, put about 1 1/2 teaspoons coarse salt in a bowl. Grind in some fresh pepper to taste, and mix.
Rinse the chicken and pat very dry with kitchen paper. Rub salt all over the chicken, inside and out. Chill in the fridge, uncovered, for 24 to 48 hours.
Preheat oven to 250 C / Gas 9.
Arrange vegetables in a shallow roasting tin, and place chicken breast side down on top of vegetables.
Roast for about 25 minutes, or until it is getting golden, then flip it over. Roast for another 15 minutes on that side, then flip again to re-crisp for about 10 minutes or until juices run clear. Let rest at least half an hour before serving.