Preheat oven to 220 degrees celcius

1 whole chicken (2kg)

Olive oil

Salt

Black pepper

3 sprigs rosemary

1/4 cup white wine

Start by roasting the whole chicken. Lather it up in lots of oil, salt and cracked black pepper. Make sure to get into all the crevices. Shove rosemary into its butt, pour 1/4 cup white wine around the chicken so it has some liquid before popping it in the oven.

Cooking is as follows:

10 minutes at 220 degrees celsius

60 minutes at 180 degrees celsius

Once chicken is cooked allow it to rest at room temperature for 10 minutes before jumping in.