Method
Pre heat oven to 180°c. Remove giblets from inside of chicken if present. Wash inside of chicken with cold water. Pat dry with paper towel. Place the chicken breast side up onto a chopping board. Pearce the skin on each side of the breasts wide enough to fit two fingers in. Pull skin away from the flesh to make a pocket and place the basil and garlic into each pocket. Press down on pockets to disperse the paste under the skin. Season with salt and pepper. Place on a wire rack in a roasting dish and add the water or wine to the bottom of the dish. Place in oven and cook at 25mins per ½ Kg. When cooked remove from oven and allow to rest for 15mins.