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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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).

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.