Letting the chicken rest properly is what keeps it juicy. Don’t skip it. | Butter beans work brilliantly because they soak up all the chicken fat and roasting juices. | If you haven’t got sun-dried tomato paste, finely chopped sun-dried tomatoes with a little tomato purée works well too. | A little splash of white wine or chicken stock in the tray halfway through roasting gives you even more juices for spooning over at the end. | This also works really well with chicken thighs instead of a whole chicken if you want a slightly quicker version. | Shred any leftover chicken and veg into cooked pasta or orzo with a splash of stock and extra lemon juice for a quick next-day dinner. It’s also brilliant stuffed into toasted flatbreads with yogurt and salad.