Method

• 1.
  Pat chicken dry with paper towel. Trim excess fat from cavity, tuck in wings and tie legs together using kitchen string.
• 2.
  Place chicken on a wire rack set above a baking tray lined with baking paper and chill, uncovered, overnight.
• 3.
  The next day, remove chicken from fridge 30 minutes before cooking to come to room temperature. Preheat oven to 200°C (fan-forced).
• 4.
  Using your fingers, spread the butter all over the chicken. Season well with salt flakes and freshly ground black pepper.
• 5.
  Roast chicken on the lower rack of the oven for 1 hour or until golden and just cooked through (juices will run clear when a skewer is inserted in a thigh)
• 6.
  Remove from oven and rest on the rack for 10-15 minutes.
• 7.
  For the gravy, strain the liquid from the roasting tray, scraping any bits with a wooden spoon, and place in a saucepan over medium heat. Bring to a simmer.
• 8.
  Combine the flour with a little hot water in a bowl, then gradually add to the simmering liquid and whisk until smooth. Cook for 2-3 minutes and season to taste.
• 9.
  Serve chicken with gravy.