Place the whole chicken face up on the roaster (which you will put in the oven to bake).
Put a few drops of oil on the chicken, and then, using a tea strainer, sprinkle cornflour on the chicken.
Place the chicken in the oven for 30 minutes.
At the 30 minute mark - take the chicken out, flip it to the other side, and add a few drops of oil & sprinkle cornflour to this side.
Put the chicken back in for another 30 minutes.
At the 1 hr mark - take the chicken out, flip it back to the side you first put it in, and put the chicken back in the oven for another 15 minutes.
This 15 minute mark is approximate, and only to be used as an estimate if there is no other way to check if the chicken is done.
The best way to know if the chicken is done, is to insert a meat thermometer in the thickest part of the thigh. If the temperature reads 165 F to 170 F – the chicken is cooked.
Once the chicken is done, set the roaster on the counter, and let it cool down a bit for 15-20 minutes, before you carve and serve.