Brian Turner's top tips for roasting a chicken:

Rather than just sit it on its front in a roasting tin, put it on one side so it rests on a leg. Push down on the bird so the back bone breaks a little - this will make it more square and easier to balance. If you need to, add a potato under the breast to balance further.



INGREDIENTS:

+ 1 x 1.6kg chicken
+ 4 tbsp capers
+ 2 shallots, chopped
+ 150g butter, softened
+ 6 tomatoes, skinned, de-seeded and chopped
+ 2 tbsp parsley, chopped
+ Splash of oil
+ Juice of ½ a lemon
+ Salt and pepper
+ Serve with new potatoes and green salad

METHOD:

+ Remove the wish bone from the chicken.

+ In a bowl, mix the capers, shallots, tomatoes, 100g of the butter and 1 tbsp parsley and season with salt and pepper.

+ Loosen the skin from the neck end of the chicken and push some butter mixture onto the breasts.

+ Heat oil in a roasting dish in the oven and then put the chicken skin side down so it rests on one of the legs (this is a great way to make sure the legs cook properly but the breast doesn't dry out).

+ Season and roast in oven at 190C for 10 minutes on one side, 10 minutes on the other and then finish on its back for 30 minutes.

+ Take out and rest it while you make the sauce.

+ Melt the rest of the butter in a pan and add the lemon juice. Strain the cooking juices from the chicken and add to lemony butter. Colour the sauce until golden.

+ Carve the chicken and place on a platter.

+ Add the remaining parsley to the sauce and pour over the meat.

+ Serve with small new potatoes in their skins and a green salad.