I don’t care how many chefs you’ve seen flambé a duck or sous-vide a steak — nothing beats the pure magic of a proper roast chicken. It’s the smell, first — warm, buttery, with a whisper of onion. You catch it as you walk past the kitchen and suddenly you’re starving. Then it’s the sound — that gentle sizzling from the pan that tells you something golden is happening inside.
This roast chicken? It’s the kind of thing you make on a Sunday when you want to feel like you’ve got your life together, even if you’re in slippers and still haven’t folded the laundry from Wednesday. It’s ridiculously simple. Butter. Salt. A bit of celery for old-school depth. That’s it. No wild rubs or overly fussy prep — just one of those “let the oven do the work” meals. And oh boy, does it deliver.
Why You’ll Love It
- The skin turns golden and crisp while the inside stays crazy juicy
- Leftovers make killer sandwiches (or soup if you’re feeling noble)
- Only needs five ingredients — you probably have most already
- No marinade, no faff — just straight-up comfort
- Feeds a crowd or gives you easy lunches all week
- Roasting your own bird feels wildly satisfying (plus, it smells like home)
Ingredients
- 1 whole chicken (around 3 lbs), giblets removed
- Salt and black pepper, to taste
- 1 tablespoon onion powder (or go rogue and use garlic if you’re out)
- ½ cup butter (yep, this is where the magic happens)
- 1 stalk celery, leaves removed
How to Make It
Get that oven going:
Preheat your oven to 350°F (175°C). No shortcuts — you want it fully hot before that bird goes in.
Give the bird some love:
Place your chicken in a roasting pan, breast side up. Season generously inside and out with onion powder, salt, and pepper. Be brave here — bland chicken is a crime.
Butter it up:
Stuff about 3 tablespoons of butter inside the chicken cavity (it feels weird, but just do it). Then dot the rest all over the skin — don’t worry if it looks patchy. It’ll melt and baste as it roasts.
Add your secret weapon:
Cut your celery into 3 or 4 chunky bits and shove them into the cavity. It’ll add a whisper of earthy sweetness as it cooks. You won’t taste “celery” — it just deepens the flavour.
Into the oven:
Roast uncovered for about 1 hour and 15 minutes. If you’ve got a meat thermometer, aim for 165°F (74°C) at the thickest part of the thigh, near the bone. No guesswork needed.
Rest is best:
Take the chicken out, baste it with those golden drippings (heaven), then tent loosely with foil. Let it rest for at least 30 minutes. This bit’s crucial — it keeps all the juices inside where they belong.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it or skipped the resting step. Trust the thermometer — 165°F is your golden number. And resting matters.
The skin didn’t crisp up. Why??
Don’t cover it while it bakes. And make sure you dab the skin dry before seasoning if it’s damp.
What if I don’t have onion powder?
Use garlic powder or a sprinkle of herbs — thyme and paprika work beautifully too. The point is flavour on the outside.
I forgot to season the inside. Does it matter?
Honestly, yeah. It makes a difference. But you’ll survive — just be generous with the seasoning on the outside.
Storage and Reheating
- Fridge: Store carved chicken in an airtight container up to 4 days
- Freezer: Freeze portions (or the whole thing) for up to 2 months
- Reheat: Best in the oven at 180°C (covered with foil so it stays moist), but microwave works too — just add a splash of water or stock
Frequently Asked Questions
Do I have to use butter?
No, but it makes a world of difference. Olive oil works in a pinch, but butter gives you that rich, golden crust.
What can I put inside the chicken if I hate celery?
Half a lemon, some garlic cloves, a sprig of rosemary — anything aromatic works. Even a halved onion does the job.
Can I roast it with veggies?
Absolutely! Just chuck chopped carrots, potatoes, or onions around the bird. They’ll soak up the drippings and taste unreal.
Can I use a bigger chicken?
Yep — just tack on more time. Add 15–20 minutes per extra pound and use that thermometer to be sure.
Nutrition Facts (Per Serving)
- Calories: ~360 kcal
- Fat: 28g
- Carbs: 1g
- Protein: 25g
- Sodium: ~270mg
- Sugar: 0g
Try More Jamie Oliver Recipes:
Jamie Oliver How To Roast A Chicken
Description
Crispy golden skin, buttery juices, and meat that falls right off the bone — the roast chicken every home cook needs in their back pocket.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Season chicken inside and out with salt, pepper, and onion powder.
- Place butter inside cavity and on skin.
- Stuff chicken with celery.
- Roast uncovered ~1 hr 15 mins, until internal temp is 165°F.
- Baste, rest under foil for 30 mins before carving.
Notes
- Pat chicken dry before seasoning for crispier skin.
- Don’t skip the resting time — it keeps the meat juicy.
- Use a meat thermometer — guessing leads to dry bird.
- Save the pan drippings for gravy or spoon straight onto mashed potatoes.