Romain Bourrillon’s roast chicken

Serves: 4

Ingredients

● 1 large whole chicken
● Olive oil
● Paprika
● Salt
● Pepper

Directions

1Make a marinade by mixing olive oil with paprika, salt and pepper. Coat the chicken and leave it to marinate – ideally overnight, but for at least two hours – in the fridge.

2Preheat the oven to 100 degrees. The lower temperature and slow-cooking helps make the chicken juicier and retain the moisture.

3Put the chicken into the oven for 3-4 hours, depending on the size of the chicken. If you have a meat thermometer, the core temperature needs to reach 60 degrees celsius.

4When the chicken is cooked through or the core temperature is reached, remove from the oven and leave to rest for 45 minutes on a cooling rack. This means that the juices will be redistributed throughout the chicken and makes all the meat tender.

5When the chicken has cooled to room temperature, turn the grill on to a high heat.

6Rub oil and salt on the chicken skin then when the grill is hot put under the grill – around 6cm from the top of the chicken to the grill – facing forwards.

7Keep it here for 4 minutes, then turn around to face backwards for another 4 minutes, until the skin is crispy.

8Enjoy!