Delicious Roast Chicken with Self-Saucing Gravy

Roast the chicken at 210C fan-forced for 1 hour without reducing oven temperature for perfect cooking.

To achieve lovely colored skin, pour boiling water over the chicken, rub with dark soy sauce, and let it dry in the fridge until cooking time; this won't alter the taste significantly.

Roast in a small tray or frying pan with a base of chopped carrot, celery, and onion to reduce evaporation, keep the chicken moist, and create natural gravy from the collected juices, which can be used directly after skimming off fat.