- 1 Heat oven to 230C.
- 2 Turn whole chicken on breast side. Cut along both sides of the backbone and remove it from the chicken. Turn the chicken over and place it on a prepared baking sheet. Press down on breast to flatten out.
- 3 Rub the chicken with oil, sprinkle evenly with herbs and pepper. Roast in oven for 40-45 minutes. Skin should be crisp and golden. Juices should run clear from thigh when pierced.
- 4 Remove from oven let rest for 10 minutes before carving.