This delicious roast chicken recipe by Jamie Oliver is a simple, classic meal perfect for any day of the week. With crispy skin, juicy meat, and fragrant herbs, it’s an easy crowd-pleaser made with common ingredients. Customize with your favorite veggies, and enjoy a cozy, comforting dinner that’s sure to impress!
Ingredients Needed
- 1 x 1.6kg (3.5 lb) whole free-range chicken
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- Olive oil
- 1 lemon
- 1 bunch of mixed fresh herbs (thyme, rosemary, bay)
- Sea salt and black pepper
How To Make Roast Chicken
- Prepare the chicken: Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat the oven: Set the oven to 240°C/475°F/gas mark 9.
- Prepare the vegetables: Wash and roughly chop the onions, carrots, and celery (no need to peel). Break the garlic bulb into cloves, leaving them unpeeled.
- Assemble the roasting tray: Pile the vegetables, garlic, and herbs in the center of a large roasting tray, and drizzle with olive oil.
- Season the chicken: Drizzle olive oil over the chicken and season generously with sea salt and black pepper. Rub the seasoning all over the bird.
- Add lemon and herbs: Prick the lemon all over with a sharp knife (microwave it for 40 seconds if you want to enhance the flavor). Place the lemon and a bunch of herbs inside the chicken cavity.
- Start roasting: Place the chicken on top of the vegetables in the tray. Put the tray in the oven, then immediately lower the temperature to 200°C/400°F/gas mark 6. Roast for 1 hour 20 minutes.
- Add roast potatoes and veggies: If serving with roast potatoes and extra veggies, add them to the oven for the last 45 minutes of cooking.
- Baste the chicken: Halfway through cooking, baste the chicken and add a splash of water to the tray if the vegetables look dry.
- Rest the chicken: Once cooked, remove the tray from the oven and transfer the chicken to a board. Cover it with foil and a tea towel, letting it rest for 15 minutes while you make the gravy.
- Carve the chicken: Remove any string, and carve by cutting it down between the leg and breast. Pull off the legs, then separate the thigh and drumstick. Carve along the breastbone to slice the breast meat, and use your fingers to pick off the remaining meat.
- Serve: Arrange the chicken pieces on a platter and serve with hot gravy and roasted vegetables. Enjoy!
Recipe Tips
- Bring chicken to room temperature: Let the chicken sit out for 30 minutes before cooking. This helps it cook evenly for tender, juicy meat.
- Don’t skip basting: Baste halfway through roasting to keep the chicken moist and ensure golden, crispy skin.
- Microwave the lemon: Microwave the lemon for 40 seconds before placing it inside the chicken. This boosts the lemon’s flavor, adding extra freshness.
- Add water if veggies look dry: If the vegetables start to brown too quickly, add a splash of water to prevent burning and keep them flavorful.
- Let the chicken rest: After cooking, cover the chicken with foil and let it rest for 15 minutes. This helps lock in the juices, making every bite tender and delicious.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover roast chicken cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the roast chicken to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, place the chicken in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken in an oven-safe dish, cover it with foil to prevent drying out, and heat for 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 465
- Total Fat: 22g
- Saturated Fat: 9.5g
- Cholesterol: 210mg
- Sodium: 902mg
- Potassium: 367mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1.7g
- Sugars: 1.8g
- Protein: 30g
Try More Jamie Oliver Recipes:
Jamie Oliver Roast Chicken
Description
This delicious roast chicken recipe by Jamie Oliver is a simple, classic meal perfect for any day of the week. With crispy skin, juicy meat, and fragrant herbs, it’s an easy crowd-pleaser made with common ingredients. Customize with your favorite veggies, and enjoy a cozy, comforting dinner that’s sure to impress!
Ingredients
Instructions
- Prepare the chicken: Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat the oven: Set the oven to 240°C/475°F/gas mark 9.
- Prepare the vegetables: Wash and roughly chop the onions, carrots, and celery (no need to peel). Break the garlic bulb into cloves, leaving them unpeeled.
- Assemble the roasting tray: Pile the vegetables, garlic, and herbs in the center of a large roasting tray, and drizzle with olive oil.
- Season the chicken: Drizzle olive oil over the chicken and season generously with sea salt and black pepper. Rub the seasoning all over the bird.
- Add lemon and herbs: Prick the lemon all over with a sharp knife (microwave it for 40 seconds if you want to enhance the flavor). Place the lemon and a bunch of herbs inside the chicken cavity.
- Start roasting: Place the chicken on top of the vegetables in the tray. Put the tray in the oven, then immediately lower the temperature to 200°C/400°F/gas mark 6. Roast for 1 hour 20 minutes.
- Add roast potatoes and veggies: If serving with roast potatoes and extra veggies, add them to the oven for the last 45 minutes of cooking.
- Baste the chicken: Halfway through cooking, baste the chicken and add a splash of water to the tray if the vegetables look dry.
- Rest the chicken: Once cooked, remove the tray from the oven and transfer the chicken to a board. Cover it with foil and a tea towel, letting it rest for 15 minutes while you make the gravy.
- Carve the chicken: Remove any string, and carve by cutting it down between the leg and breast. Pull off the legs, then separate the thigh and drumstick. Carve along the breastbone to slice the breast meat, and use your fingers to pick off the remaining meat.
- Serve: Arrange the chicken pieces on a platter and serve with hot gravy and roasted vegetables. Enjoy!
Notes
- Bring chicken to room temperature: Let the chicken sit out for 30 minutes before cooking. This helps it cook evenly for tender, juicy meat.
- Don’t skip basting: Baste halfway through roasting to keep the chicken moist and ensure golden, crispy skin.
- Microwave the lemon: Microwave the lemon for 40 seconds before placing it inside the chicken. This boosts the lemon’s flavor, adding extra freshness.
- Add water if veggies look dry: If the vegetables start to brown too quickly, add a splash of water to prevent burning and keep them flavorful.
- Let the chicken rest: After cooking, cover the chicken with foil and let it rest for 15 minutes. This helps lock in the juices, making every bite tender and delicious.
Jamie Oliver Roast Chicken