1. Take chicken out of the fridge for at least an hour before cooking to allow it to come to room temperature. 

2. Preheat oven to 180C.

3. Mix creme fraiche with the remaining ingredients. Spoon half the mixture inside the chicken cavity then truss the chicken. Spread remaining mixture on top of the chicken.

4. Place the chicken on a rack in a roasting tin. Pour about a quarter of a cup of water in the bottom of the pan. Place in oven and roast for about an hour, until juices run clear. Keep an eye on the base of the roasting tin and add a little more water if needed.

5. Remove from oven and rest* on a plate covered with foil. Place roasting tin on the stove over a low heat and scrape off any bits stuck to the bottom of the pan. Reduce if needed.

6. Carve the chicken and serve at the table with pan roasting juices.

*Note: A little trick I use when resting roast chicken, or any meat, is to cover it with foil and place two tea towels over it. This really helps keep in the warmth during the resting. It's important to rest, as you don't want the chicken completely cooked when it leaves the oven. The time under the foil with the tea towels allows the chook to slowly finish cooking through, a step that will keep it moist and juicy. I promise that with all the meat and poultry you cook, resting for 15 minutes will give a much better texture and taste. It's also important to bring large pieces of meat and poultry closer to room temperature before you cook them, to help them cook more evenly and faster.

Serve with chestnuts and brussels sprouts.