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Roast chicken

Roast chicken - traditional style with salt and pepper, some parsley, butter and lemon slices.

Pointers from 
https://cooking.nytimes.com/guides/11-how-to-roast-chicken
http://www.tasteofhome.com/recipes/how-to-cook/how-to-truss-a-chicken

Looks like this method may be better?
https://www.chefsteps.com/activities/how-to-truss-a-chicken-the-traditional-way


Salt and peper, butter and parsley under the skin. Lemon slices in cavity.

Trussing the chicken took several attempts.

The skin is tighter, crispier due to the drying out time in the fridge.

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