Rub the chicken with salt all over and rinse dry. Let it dry for half an hour before marinating.
Marinate the chicken and stuff the cavity. Place into a bag. Keep it in your fridge to marinate for at least 48 hours.
At least 6 hours before roasting, take your chicken out of the fridge and drain discarding all the marinate. Dry your chicken in the sun, making sure that all the skin are dry to a leathery look.
Fan assisted oven set to 200C and roast for 45 minutes.
Half way roasting you can turn the chicken.