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Spatchcock the chicken: place it breast-side down, cut along both sides of the backbone to remove it, flip the chicken over and press firmly on the breast until it cracks and lies flat.
Pat the chicken completely dry — water is the enemy of golden skin.
Place the chicken on a roasting tray.
Season heavily with flaky sea salt on both sides — don’t be shy.
Roast at 220°C for 40–50 minutes until deep golden.
While the chicken cooks, melt butter in a saucepan over low heat.
Add double cream and let it warm gently.
Stir in parsley, sage, thyme and rosemary and allow the herbs to infuse without boiling.
Once the chicken is ready, remove it from the oven and pour the warm creamy herb sauce all over the chicken.
Return to the oven at 200°C for 15 minutes to caramelise and tenderise.
Rest the chicken for 5–10 minutes before carving.
Serve with your favourite sides and enjoy every single bite.