Roasted Chicken with Pan Sauce

Cut on each side of the wishbone to remove it.

Tuck the wings back under the body of the chicken.

Using butcher's twine, truss the chicken by tucking the legs and wings to create a compact shape for even cooking.

Season the chicken generously inside and out with salt and freshly ground black pepper.

Preheat oven to 425°F (220°C).

Melt 1 tbsp of butter in an oven-safe skillet over medium-high heat. Sear the chicken on all sides until golden brown.

Transfer the skillet to the preheated oven. Roast for 20 minutes on one side, then turn the chicken over and roast for another 20 minutes on the other side. Continue roasting, turning every 15-20 minutes, for a total of about 1 hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

During the last 20 minutes of roasting, baste the chicken with the pan juices every 5 minutes to ensure a moist and flavorful result.

Once cooked, remove the chicken from the skillet and place it on a cutting board to rest. Reserve the pan with the drippings.

Place the skillet over medium heat. Add 1/2 cup chicken stock and 1 tsp soy sauce to the pan. Scrape the bottom of the pan with a spoon to loosen any browned bits.

In a small bowl, whisk together 1 tsp potato starch with 1 tbsp cold water or stock until smooth. Pour this slurry into the simmering pan sauce, whisking constantly until the sauce thickens.

Strain the sauce through a fine-mesh sieve into a small saucepan or bowl, discarding the solids. Keep warm.

Remove the butcher's twine from the roasted chicken.

Carve the chicken by separating the legs, thighs, and breasts. You can also remove the wings and breast meat from the bone.

Arrange the carved chicken pieces on a serving platter. Garnish with fresh watercress.

Spoon the warm pan sauce over the chicken just before serving.