Perfect roast chicken recipe | Jamie Oliver Christmas recipes (2024)

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Perfect roast chicken

With lemon, fresh herbs & veg trivet

  • Dairy-freedf
  • Gluten-freegf

Perfect roast chicken recipe | Jamie Oliver Christmas recipes (2)

With lemon, fresh herbs & veg trivet

  • Dairy-freedf
  • Gluten-freegf

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

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Tap For Method

Ingredients

  • Metric
  • Portuguese
  • Germany

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  • 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

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Tap For Ingredients

Method

  1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 240°C/475°F/gas 9.
  3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

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recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Related video

Roast chicken recipe part 1: Kerryann Dunlop

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Perfect roast chicken recipe | Jamie Oliver Christmas recipes (2024)

FAQs

What temperature does Jamie Oliver roast chicken at? ›

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.

Should I roast my chicken covered or uncovered? ›

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

What temperature is best for roasting a chicken? ›

Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher.

How to stop roast chicken from drying out? ›

Cover the chicken breast in foil to hold in moisture and let it rest for at least five minutes. The resting time allows the juices to distribute themselves throughout the meat, making it easier to slice later. What you get is perfectly cooked cuts with no dry pieces in sight.

Do you put water in a roasting pan for chicken? ›

It's usually not necessary to add water to the pan for a roast chicken: the steam created by the water can prevent the skin from becoming browned and crisp.

What is the difference between roasted and baked chicken? ›

Sometimes, the word baked is used when the recipe calls for a lower temperature. In contrast, using the term roasted chicken typically indicates that it will be cooked at a high temperature and in an open pan or on a rack.

Why do you put a lemon in a chicken? ›

The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.

Is it better to bake a whole chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Do you flip chicken when roasting? ›

Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up).

Should whole chicken sit out before roasting? ›

Prep and Season. Always let your bird come to room temperature, by leaving it outside of the fridge, covered, for an hour before cooking it. Why? Because your bird will cook unevenly otherwise.

Should you oil chicken skin before roasting? ›

Giving the skin a good rubdown with oil or another fat before or shortly after popping it in the oven will help the skin to glisten and will improve how evenly it browns, since fat conducts high heat so well, without needing to open the oven during cooking to baste the bird.

Should I let chicken come to room temperature before cooking? ›

While Robins recommends taking it out of the refrigerator 20 to 30 minutes before cooking, Wilschke advocates for longer, as long as a couple of hours. Just make sure to give it another pat dry with a paper towel before you put it on the grill.

What temperature is boneless chicken roast done? ›

chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

What temp is chicken most tender? ›

Fattier dark meat can stand a higher temperature than lean white meat. While it's safe to eat dark meat cooked to 165°, you'll get a bouncier bite. Allowing thigh meat and the like to reach somewhere between 175° and 190° will give you more tender meat because the connective tissues have longer to break down.

References

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