* 1 x 1.5kg whole Chicken
* ¼ teaspoon Salt
* 30g softened Butter
* A few Cloves of garlic, peeled
* 2 x further ¼ teaspoons Salt
'''For Basting'''
{{recipesummary
* TotalCalories = 1516
* PortionCalories = 379
* DatePublished=18th January 2013
* ImageComment =
* Servings = Serves 4
* Difficulty = 2
* TotalTime = 1 hour, 50 minutes
* PrepTime = 15 minutes
* CookTime = 1 hour, 35 minutes

* 30g melted Butter
* 2 teaspoons Olive oil

===Method===
* Sprinkle the inside of the Chicken with ¼ teaspoons Salt.
* Smear the inside with half of the Butter.
* Add the Garlic Cloves to the cavity.
* Place the Chicken, breast side up on a rack in a Roasting tin.
* Rub it with the remaining half of the Butter.
* Put into the middle of the preheated Oven and Roast for 5 minutes.
* Turn the Chicken onto one of the breasts, Baste with some of the Butter and Oil and Roast for a further 5 minutes.
* Repeat the process, turning it onto the other breast.
* After 5 minutes, leaving the Chicken on its side, reduce the heat to 180° C (350° F - gas 4), [fan Oven 160° C & reduce cooking time by 10 mins per hour].
* Baste every 10 minutes.
* Half-way through the estimated Roasting time, Salt the Chicken with ¼ teaspoons Salt and turn it onto the other breast.
* Continue Basting.
* 15 minutes before the end, Salt again and turn so that it is breast up.
* Continue Basting.
* When cooked, wrap in Foil and allow to Rest for 30 minutes before carving.

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