Take the bird out of the refrigerator 2 hours before cooking and season the outside with sea salt. (Alternatively, season the night before.)
Preheat the oven to 75°C (167°F). Remove the wing tips, neck and wishbone as discussed in the previous recipe. Fill the cavity of the bird with the herbs and sprinkle the cavity with sea salt. Truss the bird and rub it with extra virgin olive oil. Put it in a snug-fitting roasting tin on its back, pop it in the oven and cook until the chicken’s core cooking temperature is about 65°C (149°F) – this might take about 2½-3 hours. Transfer the chicken to a bowl and rest, covered with foil, for 20 minutes. When the bird is cool enough to handle, cut it up into eight pieces as in the previous recipe. Put the pieces skin side up and side by side in the roasting tin and brush with extra virgin olive oil. Turn the grill (broiler) on and add the roasting tin, not so close to the grill bars that the skin burns, but close enough that the chicken can cook for about 5–8 minutes, browning the skin and thoroughly reheating the chicken.
Take four large plates and place two pieces of chicken on each, making sure there is a breast and a leg on each one, unless you have difficult people in the house. Season with freshly ground pepper and drizzle a little extra virgin olive oil over the chicken. Serve immediately.
- This dish goes well with all the things that the first roast chicken goes with, but steamed sugar snap peas with extra virgin olive oil drizzled over, soft polenta and anchovy butter would be a nice combination with this silky chicken.