Salt the chicken well inside and out.
If possible, leave the chicken in the fridge for 1 hour to 1 day ahead.
For brining, submerge the chicken overnight in a solution of water, salt, sugar, and aromatics.
Cover the chicken in neutral vegetable oil and season.
Place half a lemon and a sprig of rosemary in the cavity.
Roast the chicken upside down at 200C (180C fan) for half an hour.
Flip the chicken right side up and roast for another half-hour.
Let the chicken rest for 15-20 minutes before cutting.
