Easy and delicious roast
1 whole chicken
10 g butter
4 tablespoons olive oil
Place your whole chicken in a baking tray. Put a pat of butter under the skin in each side of the chicken. Sprinkle the chicken with olive oil and dried thyme.
Put in a cold oven at 150C and cook 1h per kilo. Then 10 more minutes at 210C to get a crunchy skin. While cooking pour 2-3 times cooking juice on top of the chicken.
Cut and serve with the juice. Add salt and pepper to taste.
Tips: Add any vegetable in the tray around the chicken to roast at the relevant time to have them cooked in the juice. In the picture we used cauliflower.