Ease into the evening with roast chicken tossed with hearty veg and crusty sourdough. Recipe: Ruth Pretty  Photos and styling: Carolyn Robertson INGREDIENTS  Serves: 4 to 6 people as a main course For the chicken: 1.8kg (size 18) butterflied chicken, preferably fresh rather than frozen 2 tablespoons olive oil 1½ teaspoons flaky sea salt For … Continue reading Recipe: Butterflied Chicken with Barbecued Bread, Red Pepper & Red Onion Salad