- 1 x 1.5kg whole chicken, trussed
- 2 small red onions, cut into wedges
- 2 tbs butter, softened
- 2 garlic cloves, minced
- 100g (3/4 cup) pine nuts
- 60g (2 cups) watercress
Preheat the oven to 180C (350F).
Arrange the onion wedges in a large roasting dish. Sit the chicken on top of the onion and rub all over with the softened butter, minced garlic and plenty of salt and pepper, including inside the cavity. Scatter the pine nuts on top.
Roast the chicken for about 1 hour 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced (it should register at least 74C (175F) on a meat thermometer).
Remove the chicken from the oven and let it rest, covered with aluminium foil, for at least 10 minutes before serving with a garnish of watercress and some flaked sea salt, if desired.