Self-saucing roast chicken. But before we get to that, a few roast chicken truths
1. Just roast it hot. None of this turning down the oven business. This is 210C fan-forced for 1 hour and it was cooked perfectly (1.7kg bird)
2. If you want a lovely coloured skin, pour a kettle of boiling water over it, then rub it with dark soy sauce before applying your preferred seasonings/rubs. Do it in the morning and let it dry in the fridge until you get home. The dark soy sauce won’t make it taste “Asian”. The rotisserie chickens you buy in the shops are brushed with a seasoning liquid very similar to dark soy sauce anyway
3. If you roast it in a small tray rather than a big one (I use a frying pan) on a base of vegetables (carrot, celery, onion) there is less evaporation which keeps the chicken moist and also provides a perfect base for making gravy (without having to buy chicken stock or use powdered mixes). If you are too lazy to make gravy and you use this method then you can even just use the collected juices as gravy (skimming off as much fat as you can). This collected about 3/4 cup of dark brown juices in the base - hence the “self-saucing” title