Roasted chicken, african style

Pat the chicken dry with paper towels and season inside and out with salt, rubbing it evenly over the skin and cavity.

Stuff the cavity of the chicken with the fresh parsley bouquet to add flavor during roasting.

Heat the oil in a large roasting pan or heavy-bottomed skillet over medium-high heat until shimmering.

Place the chicken breast-side down in the hot oil and sear for 3-4 minutes until golden brown, then turn to sear the other side.

Transfer the pan to a preheated 375°F (190°C) oven, or if using a skillet, cover loosely with foil and continue cooking.

Baste the chicken with the pan drippings halfway through cooking, adding the butter to enhance the sauce.

Cook until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, approximately 50-60 minutes total.

Remove the chicken from the pan and let it rest for 5 minutes before carving to allow juices to redistribute.

Pour the pan juices into a serving bowl to accompany the carved chicken.