Cooking chicken in a clay pot is healthy, because you don't need to baste or use fat. The pot is a hollow, unglazed container that is put into a cold oven. As the oven heats, steam from the food condenses on the lid and bastes the food. The bird will be tender, flavorsome and moist - lightly browned and sitting in its delicious juices.

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Pat the skin dry with kitchen paper towels. Smear it with butter, season with salt and pepper and squeeze some lemon juice all over.

For even cooking, place the bird in the baking dish on its side for the first third of the time, turn on the other side for the next third and finish with the breast uppermost. This ensures the bird is evenly cooked and less likely to scorch. Roast at 200 degrees C for 35-45 minutes per kg, plus 15-20 minutes. Baste often to keep moist and to color the skin golden brown.

When the bird is cooked, turn off the heat and rest it for 15 minutes with the oven door ajar, then carve.

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While frozen chicken is inferior in taste to the fresh variety, free-range frozen birds have more flavor than fresh battery chickens. Remember that frozen poultry has water which drains out when the bird is defrosted, so weigh the bird after it has thawed to calculate the cooking time. Defrost the chicken in the refrigerator, allowing 2 hours per 500 g. When buying packs of frozen poultry, avoid any with pink ice crystals as these show signs of thawing and refreezing.

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If you are on a low-fat diet, you can poach the breast in stock, or cook it in a foil parcel with some sliced vegetables and seasonings. If you do not mind using a little oil, marinate the chicken in a mixture of olive oil, orange juice, honey and mustard, then grill. Baste with the marinade during cooking.

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