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Story summary
- Ed Smith, author of "Peckish," says a simple roast uses a free-range bird under 2 kg, roasted at 210°C for about 50 minutes, salted well, with a 15–20 minute rest.
- Chef Mike Davies recommends brining the chicken overnight for added flavor.
- Anna Tobias suggests roasting the chicken upside down for the first half-hour to crisp the underside.
- Experts agree that roasting chicken can be straightforward with the right techniques.
