Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Remove the chicken from the fridge about 30 minutes before cooking to allow it to come closer to room temperature. This helps it cook more evenly.

Dry the Chicken: This is a crucial step for crispy skin. Use paper towels to pat the entire surface of the chicken completely dry. Any moisture will create steam and prevent the skin from browning properly.

Season Generously: Place the chicken in a large roasting tin. Drizzle it with 1 tablespoon of olive oil and rub it all over the skin. Season generously with salt and black pepper, making sure to get the underside as well.

Prepare the Glaze: In a small bowl, whisk together the runny honey, Dijon mustard, 30ml of olive oil, minced garlic, and lemon juice until you have a smooth, combined sauce.

First Roast: Place the seasoned chicken in the preheated oven and roast for 25 minutes. This initial roasting period starts the cooking process and begins to render the fat from the skin.

Apply the Glaze: After 25 minutes, carefully remove the roasting tin from the oven. Brush about half of the honey mustard sauce all over the chicken, covering the top and sides completely.

Continue Roasting: Return the chicken to the oven and roast for another 20 minutes. I find that this is the perfect amount of time for the first layer of glaze to set and start caramelising.

Final Glaze and Finish: Remove the chicken once more and brush the remaining sauce over it. Return it to the oven for a final 10-15 minutes, or until the chicken is cooked through and the skin is a deep golden-brown and sticky. The internal temperature should read 74°C when a meat thermometer is inserted into the thickest part of the thigh.

Rest the Chicken: Transfer the cooked chicken to a carving board and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent. Spoon any pan juices over the chicken before serving and garnish with fresh parsley if you like.