- Ingredients: whole chicken, kosher salt and black pepper.

- Method:

• Heat your oven to 450°F. Use convection if you have it.
• Grab your chicken and make sure to remove anything that's been left inside-giblets, liver, the heart, etc.
• Place your chicken on a parchment paper-lined baking tray.
• Season with kosher salt and black pepper. Make sure to sprinkle in the cavity.
• Put the chicken in the oven on the bottom shelf and cook for 50 minutes.
• Take it out and let it rest for 25 minutes.
• Gently pull it off the parchment paper and transport to a cutting board.
• Rwmove the leg and the thighs by lightly cutting the skin in between the end of the chicken breasts.
• Put your thumbs in the slits of skin and slowly pull the legs off.
• Gently cut down the middle of the breasts usgin the bone as your guide. Add to the plate with the legs.
• Flip your chicken over to find the oyster. You'll struggle to find it with a knife so put your finger in, pop it out and eat.
• Add whatever sauce and sides you'd like your chicken and it's ready to serve.