- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Perfect roast chicken
With lemon, fresh herbs & veg trivet
- Dairy-freedf
- Gluten-freegf
With lemon, fresh herbs & veg trivet
- Dairy-freedf
- Gluten-freegf
“A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time. ”
Serves 4
Cooks In1 hour 25 minutes plus resting time
DifficultySuper easy
Jamie's Ministry of FoodChickenMother's daySunday lunchChristmas
Nutrition per serving
-
Calories 374 19%
-
Fat 15.8g 23%
-
Saturates 3.9g 20%
-
Sugars 9.3g 10%
-
Salt 1.2g 20%
-
Protein 45.5g 91%
-
Carbs 13.4g 5%
-
Fibre 3.4g -
Of an adult's reference intake
Tap For Method
Ingredients
- Metric
- Portuguese
- Germany
Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
- 1 x 1.6 kg higher-welfare chicken
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- olive oil
- 1 lemon
- 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
FAQs
Is it better to roast a chicken covered or uncovered?
There’s no need to cover your chicken for roasting, as the time it takes to cook means the skin should brown just enough to be perfectly crispy.
How do you roast a chicken so it doesn’t dry?
Baste the chicken in its cooking juices halfway through cooking to make it succulent and delicious for when it’s time to carve.
What temperature is best for roasting chicken?
Preheat the oven to 240°C/475°F/gas 9, then as soon as you put your chicken in the oven, reduce the heat to 200°C/400°F/gas 6.
Related recipes
Mushroom-stuffed roast chicken
Related features
52 Festive alternatives to Turkey
Budget-friendly chicken recipes
12 French-inspired recipes for your table
Related video
Roast chicken recipe part 1: Kerryann Dunlop
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
