A simple chook from Waitrose, that was brined and seasoned. I used the Thomas Keller method that I have been really liking.

(Roughly 1hr at 220-230c)

Served with a simple salad.

Was perhaps a touch underseasoned for my taste, but easy to add salt & pepper at the table. Very moist.

G isn’t a massive fan, so finished up after his leg of chicken with two servings of leftover pasta from last night. Guess he’s a growing boy.