1 large chicken (about 1.7kg)
1 tsp garlic powder
1 tsp onion powder
1 tsp light brown soft sugar
2 tbsp vegetable oil
1 Pat the chicken dry with kitchen paper and remove any string before placing it in a roasting tin. Use a pestle and mortar to grind together the garlic powder, onion powder, sugar, 2 tbsp sea salt flakes and 1/2 tsp finely ground black pepper. Using your hands, carefully separate the skin from the meat of the chicken and spread the brine all over, rubbing it underneath the skin and inside the cavity. Chill, uncovered, for at least 12 hrs, or up to 24 hrs. Remove from the fridge 1 hr before cooking, and brush off any remaining brine from the skin so it doesn’t burn. Rub over the vegetable oil.
2 Heat the oven to 220C/200C fan/ gas 7. Roast the brined chicken for 15-20 mins, then baste with the juices in the pan. Reduce the heat to 180C/160C fan/gas 4 and cook for a further 1 hr-1 hr 15 mins until cooked through. The juices should run clear and a meat thermometer should read 75C. Remove the chicken from the tin and rest for at least 10-15 mins before serving.