1-Getting started with roast chicken: Getting started with roast chicken is easier than you might think. First, take the chicken out of the fridge 30 minutes before cooking to let it come to room temperature. Preheat your oven to 220°C/450°F for standard settings or 200°C/430°F for fan/convection, and set the rack in the middle.

2-Next: mix up the butter mixture by combining 100 g melted unsalted butter, 3 minced garlic cloves, 1 tablespoon finely chopped sage, 2 teaspoons finely chopped rosemary, 1 tablespoon finely chopped parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Don’t forget to add juice from 2 lemon wedges into this mix.

3-Place the chicken in a roasting pan: and carefully loosen the skin on the breast and drumsticks using a dessert spoon. Spread most of the butter mixture under the skin, saving some for the outside. Then, rub the rest on the surface, squeeze juice from 2 more lemon wedges over it, and stuff the remaining lemon wedges and 3 rosemary sprigs into the cavity.

4-Tie and Season: Tie the drumstick ends together and tuck the wing tips under for even cooking. Season the outside with salt and pepper as needed. Add 1 quartered onion and 1 halved garlic bulb to the pan, place the chicken on top, and pour 1 cup of dry white wine or low-sodium chicken broth around it. Drizzle with 2 teaspoons of olive oil.

5-Roast: at 220°C/450°F for 10 minutes to crisp the skin, then lower the heat to 180°C/350°F and continue for about 1 hour and 15 minutes. Check that the internal temperature hits 75°C/165°F and the juices run clear. Baste the chicken twice during cooking and let it rest uncovered for 15 minutes before serving with the pan juices.

6-For adjustments based on size: use this tip: Start with 10 minutes at high heat, then add 20 minutes per 500 g at lower heat. If cooking from the fridge, tack on an extra 10 minutes. Try this in other chicken dishes for more ideas.