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

  • 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

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

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

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

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

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.

Related recipes

Mushroom-stuffed roast chicken

Related features

52 Festive alternatives to Turkey

Budget-friendly chicken recipes

12 French-inspired recipes for your table

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 you put tin foil over roast chicken? ›

Weigh your chicken and calculate the cooking time according to the guide below. Sit the bird in a roasting tin slightly larger than the chicken, and don't cover it with foil or you won't achieve a crisp skin. Basting your chicken during cooking will help keep the meat moist.

What not to do when roasting a chicken? ›

The 5 mistakes to avoid with roast chicken
  1. Skipping the de-pluming step. ...
  2. Not cutting off the ends of the wings (the thinnest part) ...
  3. Skipping prep before roasting. ...
  4. Roasting the chicken in too much seasoning. ...
  5. Cooking the meat for too long or too little.
Oct 2, 2020

What is the correct temperature for roast chicken? ›

Chicken is done cooking when its internal temperature reaches 165ºF (75ºC). 165ºF is the safe internal temperature regardless of cooking method, cooking temperature, and cut of meat—including white meat like chicken breasts and wings, and dark meat like drumsticks and thighs.

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.

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

Guidelines for Baking:
  • For bone-in, skin-on chicken thighs, consider baking at 350°F for a longer time (45-55 minutes), checking the internal temperature to ensure doneness.
  • For boneless, skinless chicken thighs, you can bake at 400°F for a shorter time (25-35 minutes), again checking the internal temperature.
Dec 25, 2023

Is it better to bake chicken covered or uncovered? ›

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results.

Do you put water in the pan when baking 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 roasting and baking a chicken in oven? ›

On the temperature front, the differences between roasting and baking are fairly cut and dry. Both roasting and baking involve cooking with dry, ambient heat, usually in an oven. Roasting temperatures are typically above 400 degrees Fahrenheit while baking temperatures are about 375 degrees and below.

Why is my oven roasted chicken tough? ›

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

Should you flip a roast chicken? ›

However, low heat will not give the yummy crisp skin. Neither of these requires flipping the chicken. However, if you really want the crispiness of the skin, flipping is the way to go. Two recipes from Cooks Illustrated (one and two) both call for high heat and a couple of flips.

How long should whole chicken be out of the fridge before cooking? ›

Before it goes in the oven, chicken should be at room temperature, so take it out of the fridge (1 hour for a whole chicken; 30 minutes for a cut) before cooking. Keep it covered, in a cool place.

How long should a chicken sit out before roasting? ›

3. Never Roast a Cold (or Soggy) Chicken. Before you put the chicken in the oven, give it time to come to room temperature. 30 to 45 minutes will do the trick.

What is the major problem in roasting poultry? ›

Major problem in roasting poultry is cooking legs to doneness without overcooking the breast. Techniques to resolve the problem: Roasting breast down for part of the roasting period. Gravity draws moisture and fat to the breast rather than away from it.

What is the proper cook temperature for roast and poultry? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

What is the best temperature and time to cook chicken? ›

Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

Where is the best place to temperature a roast chicken? ›

Whole bird: According to the USDA, you want take the temperature of a whole bird by inserting the thermometer into the innermost part of the thigh and wing, and the thickest part of the breast. Avoid bones. If the temperature reads 165°F, then the chicken is ready.

Why cook chicken to 185? ›

For the ultimate juicy and tender chicken thigh experience, aim for an internal temp between 175 and 185 F. Any temperature higher than that can dry out or burn your meat, but the perfect 175° to 185° range will get you well above the minimum safe temperature and maximize the poultry's flavor potential.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Manual Maggio

Last Updated:

Views: 5823

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.