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Our executive head chef Adrian Colllischon shares his tips on how to get succulently moist chicken in the comfort of your own kitchen.

1. Always buy Free Range this is the first rule – good quality meat will always taste better and retain more moisture

2. Gently make a gap between the skin and the meat, being careful not to rip the skin. Massage butter liberally into the meat replace the skin as it was, this will help keep the chicken moist as all the butter melts into the meat, it will give a great taste too! Why not experiment with different flavourings in the with the butter to make the chicken extra tasty, my kids love it with fresh lemon & thyme.

3. Place your chicken in a roasting pan and tightly seal with foil and cook on 160°C (this will help retain moisture). Remove foil for the last 15 min of cooking, drizzle a little oil over the skin, season and crisp the skin quickly in a hot oven around 190°C.

4. Always baste your chicken throughout cooking to get all the lovely juices back in to the meat.

5. Never over cook, as soon as the juices are running clear and there's no blood between the breast and the leg – TAKE IT OUT

6. Always rest your meat. All meats should rest for at least 10 minutes, this helps the meat to relax after cooking. The meat will not only carve better, but will be less tough and taste a lot better too. 

With all roast meals at home, I love to make up the gravy with the water from the veggies and the juices from the meat and most certainly using the pan I roasted the meat in!!  A drop of wine never hurts either.  Just remember drain the fat first!

Keep your eyes peeled for more recipes, cooking tips and inspiration from team Eden.