Eastington@Paddington

Organic chicken with S&P in cavity, salted skin.

Cooked at 230C for 50m. No basting.
I only had one chicken stand so an empty Guinness can (they are taller than most cans) improvised.

Let rest, with scattered with fresh time, and served on a bed of rocket with a spoon of Dijon Mustard. 

Recipe: https://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348
(I don’t use the butter)

This is a really simply dish, the best way to cook roast chicken that I have come across.