Exhibit

A study in ritual and repetition, this work examines the weekly tradition of the roast. The chicken, sourced from free-range production, becomes the centrepiece of a domestic ceremony. Dry heat transforms skin to mahogany crispness while preserving moisture within. The process is archetypal — techniques passed through generations with minimal deviation.

Root vegetables surround the bird, absorbing rendered fat and developing caramelised surfaces. Aromatics — lemon, garlic, thyme — perfume the cavity, their essences released through sustained heat. Butter beneath the skin forms a protective layer, basting the breast from within. This is comfort cooking in its most refined form, where technique serves tradition and the outcome is both expected and eagerly anticipated. The work speaks to continuity, to meals that anchor the week and gather people around a common table.

• 1.8kg whole chicken, free-range
• 1 lemon, halved
• 1 whole garlic bulb, halved crosswise
• 6 sprigs fresh thyme
• 60g butter, softened
• 800g potatoes, peeled and quartered
• 3 carrots, peeled and cut into chunks
• 1 brown onion, cut into wedges
• 3 tablespoons olive oil
• Sea salt and freshly ground black pepper

1. Preheat oven to 200°C. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towel.
2. Carefully loosen skin over the breast by sliding fingers between skin and flesh. Spread softened butter evenly under the skin. Season cavity generously with salt and pepper, then stuff with lemon halves, garlic, and half the thyme.
3. Truss legs together with kitchen string. Rub exterior with olive oil and season generously with salt and pepper.
4. Toss potatoes, carrots, and onion with remaining olive oil, salt, pepper, and remaining thyme. Arrange in a roasting tin.
5. Place chicken on top of vegetables, breast-side up.
6. Roast for 1 hour 20 minutes to 1 hour 30 minutes, basting every 30 minutes with pan juices. Chicken is done when juices run clear when thigh is pierced, and internal temperature reaches 75°C.
7. Remove from oven and transfer chicken to a carving board. Cover loosely with foil and rest for 15 minutes.
8. While chicken rests, return vegetables to oven to crisp further if needed. Carve chicken and serve with roasted vegetables and pan juices.