Heat your oven to 180°C/Fan 160°C/Gas 4. Take the chicken out of the fridge, unwrap it and remove the giblets (see our tip for making giblet stock). Pop the chicken in a roasting tin and set it aside for 30 mins-1hr to come to room temperature.

Rub the chicken with 1 tbsp olive oil and a generous pinch of salt and pepper. Slide the chicken into the oven and roast for 1 hr 15 mins, basting occasionally, till the chicken is golden and cooked through.

While the chicken roasts, make the salsa verde. Strip the kale leaves off their cores and pop them in a food processor. Peel and roughly chop the shallot and garlic. Pick the oregano leaves off the sprigs. Add the shallot, garlic and oregano to the processor with 1 tbsp each capers, red wine vinegar and Dijon mustard. Season with salt and pepper and whizz till finely chopped and combined, adding 2 tbsp olive oil to loosen the texture. No processor? Finely chop the kale, shallots, garlic, oregano and capers and stir together in a bowl. Add the mustard, vinegar, seasoning and oil and stir to combine.

Take the chicken out of the oven and check if it’s done by inserting a skewer into the thickest part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 15 mins. Transfer the roast chicken to a plate or board, loosely cover with foil and set it aside to rest for 20-30 mins.

Serve the roast chicken with the zingy kale salsa verde on the side.