’ve roasted more than a few chickens in my time, and I can tell you that the key to hitting that sweet spot of crispy skin and succulent meat is brining. You might think that giving a chicken a bath in salty water is more effort than it’s worth, but I urge you to give it a go. Some chemical magic happens in that water – the salt in the brine penetrates the meat while locking in moisture, and results in a juicy, flavourful bird. You can add flavourings to the
