This easy and flavorful roast chicken recipe from Jamie Oliver is a simple, delicious way to prepare a classic family meal. With crispy skin and a juicy, herb-infused interior, it’s perfect for a quick Sunday roast. Using fresh herbs and citrus, this dish is a tasty and flexible choice for any occasion.
Ingredients Needed
- 2 bunches of fresh soft herbs (e.g., basil, flat-leaf parsley, marjoram) – 60g (2 oz)
- 1 lemon
- 4 fresh bay leaves
- 1 x 1.4kg (3 lbs) whole free-range chicken
- Olive oil
- 2 sprigs of fresh rosemary
- Sea salt
- Black pepper
How To Roast A Chicken
- Preheat the oven and roasting tray to 220ºC/425ºF/gas 7.
- Prepare the herbs and lemon: Pick and finely chop the soft herbs. Halve the lemon and tear the bay leaves.
- Season the chicken cavity: Rub sea salt inside the chicken cavity. Gently separate the skin of the chicken breasts, ensuring it doesn’t tear, then create small gaps to insert seasoning.
- Stuff the chicken: Sprinkle salt inside the gaps, then push in most of the chopped herbs and drizzle with olive oil. Stuff the chicken cavity with the lemon halves, bay leaves, and rosemary sprigs.
- Secure the chicken: Pull the skin of the chicken breast forward to cover the meat, tuck the winglets under, and tie the legs securely.
- Season the chicken skin: Rub oil over the chicken skin, scatter the remaining herbs, and generously season with salt and black pepper. Slash each thigh 3-4 times for even cooking.
- Roast the chicken: Drizzle a little oil into the hot tray. Place the chicken breast-side down and lean it to one side. Roast for 5 minutes, then turn it to the other side for another 5 minutes. Finally, place the chicken on its bottom and roast for 1 hour, or until golden and fully cooked. The skin should be crispy, and the herbs will infuse the meat with flavor.
Recipe Tips
- Ensure the chicken is at room temperature: Before roasting, let the chicken sit out for 30 minutes to an hour. This helps it cook evenly and ensures the skin gets crispy.
- Don’t skip the slashes on the thighs: Slashing the thighs allows the heat to penetrate and cook the chicken faster, giving you juicy meat and crispy skin.
- Baste the chicken halfway through: If you want even crispier skin, baste the chicken with its own juices halfway through cooking.
- Rest the chicken before carving: After roasting, let the chicken rest for 10-15 minutes. This keeps the juices inside and makes the meat more tender.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the leftover roast chicken to cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the leftover roast chicken. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180ºC/350ºF. Place the chicken on a baking tray, cover it with foil, and heat for about 15-20 minutes or until it reaches the desired temperature.
Nutrition Facts
Serving Size: 1 serving (100g)
- Calories: 239
- Total Fat: 14.4g
- Saturated Fat: 3.8g
- Cholesterol: 85mg
- Sodium: 82mg
- Potassium: 256mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 27.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Slow Cooker Chicken Casserole
- Jamie Oliver Chicken Pasta Bake
- Jamie Oliver Chicken Curry Slow Cooker
Jamie Oliver How To Roast A Chicken
Description
This easy and flavorful roast chicken recipe from Jamie Oliver is a simple, delicious way to prepare a classic family meal. With crispy skin and a juicy, herb-infused interior, it’s perfect for a quick Sunday roast. Using fresh herbs and citrus, this dish is a tasty and flexible choice for any occasion.
Ingredients
Instructions
- Preheat the oven and roasting tray to 220ºC/425ºF/gas 7.
- Prepare the herbs and lemon: Pick and finely chop the soft herbs. Halve the lemon and tear the bay leaves.
- Season the chicken cavity: Rub sea salt inside the chicken cavity. Gently separate the skin of the chicken breasts, ensuring it doesn’t tear, then create small gaps to insert seasoning.
- Stuff the chicken: Sprinkle salt inside the gaps, then push in most of the chopped herbs and drizzle with olive oil. Stuff the chicken cavity with the lemon halves, bay leaves, and rosemary sprigs.
- Secure the chicken: Pull the skin of the chicken breast forward to cover the meat, tuck the winglets under, and tie the legs securely.
- Season the chicken skin: Rub oil over the chicken skin, scatter the remaining herbs, and generously season with salt and black pepper. Slash each thigh 3-4 times for even cooking.
- Roast the chicken: Drizzle a little oil into the hot tray. Place the chicken breast-side down and lean it to one side. Roast for 5 minutes, then turn it to the other side for another 5 minutes. Finally, place the chicken on its bottom and roast for 1 hour, or until golden and fully cooked. The skin should be crispy, and the herbs will infuse the meat with flavor.
Notes
- Ensure the chicken is at room temperature: Before roasting, let the chicken sit out for 30 minutes to an hour. This helps it cook evenly and ensures the skin gets crispy.
- Don’t skip the slashes on the thighs: Slashing the thighs allows the heat to penetrate and cook the chicken faster, giving you juicy meat and crispy skin.
- Baste the chicken halfway through: If you want even crispier skin, baste the chicken with its own juices halfway through cooking.
- Rest the chicken before carving: After roasting, let the chicken rest for 10-15 minutes. This keeps the juices inside and makes the meat more tender.
Jamie Oliver How To Roast A Chicken