Keeping Roasting Simple

Why: The perfect Sunday lunch.

Best for: A whole chicken. The texture of thighs, legs and wings means they don’t cook as evenly as breasts when pan-fried, so they are also better roasted.

Prep: Just butter and season.

Cook: If it’s a whole medium-sized bird, put it straight into a preheated 200°C/400°F/gas 6 oven, breast-side down, for 40 minutes, basting from time to time, then give it another 20 minutes, breast-side up. Thighs or legs appreciate a helping hand by starting them off on top of the stove, then roasting them in the oven to finish off the cooking as evenly as possible.