Preheat the oven to 200°C (400°F/Gas 6). Rinse the chicken and pat dry with paper towels. Flick a little water onto the bottom of a roasting dish and cover with a piece of baking paper. Drizzle the oil over the chicken, add the herbed salt and rub all over the skin. Put in the roasting dish, breast up, and roast for about 30 minutes. Baste, then pour off the excess liquid from the bottom of the dish and return the chicken to the oven, basting a couple of times more, for a further 40 minutes or until it is cooked through, crusty and golden. Cut the chicken into pieces so it’s quick and easy to serve.