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perfect roast chicken © David Loftus
"Great kit makes cooking a pleasure."
Jamie Oliver Pop dinner plates, pea green set of 4, Pea Green
£35.00

perfect roast chicken

main courses | serves 4 - 6
Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• 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

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 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 burning
• When 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 tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy 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 gorgeous roast veg


• from Jamie's Ministry of Food
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ingredients

• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 lemon
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

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user comments

67 comments
1. London Sun 15 Nov 2009 @ 17:56 Just roast a damned chicken the old fashioned way and be done with it!
2. Canada Eh Thu 05 Nov 2009 @ 22:00 I made this recipe about a week ago and I have been craving it ever since. I will be making it again this weekend for my Dad's 87th birthday dinner. This is THE best roast chicken recipe I have ever tried and it will be the last one I ever use! I have always searched for new recipes to use for anything I make because I love to cook and I love trying new things ... but this one is definitely a keeper! I used celery, leek, garlic and onion for the bed and roasted carrots, potatoes, brussels sprouts and more onions with the bird. Fantastic!
3. Dave Sun 04 Oct 2009 @ 18:35 Just tried this recipe for the first time today and it was spot on. Been looking for a different way to roast chicken and this fits the bill nicely! Popping the lemon in the microwave first was an excellent idea. Can't imagine not doing it this way now. Nice one Jamie!
4. Charly Sun 04 Oct 2009 @ 13:43 lovely, whole family enjoyed. only thing I changed though was the olive oil, just cant stand the stuff but I used Carotino Red Palm & Canola Oil. It added that little something extra plus gave the chicken & veg a lovely colour & all I got was complements !
5. EZCOO Sat 03 Oct 2009 @ 15:02 Im sorry Charlie, but if you cant cook a chicken you probably need to stay out of the kitchen!

This is a really basic thing to cook... why you tried it with pork ribs im not sure.. lemony pork ribs sounds rank!
6. Rob Fri 02 Oct 2009 @ 14:39 Why do people complain when they obviously haven't followed the recipe?! Do as Jamie's recipes tell you and it'll be fine :)
7. charlie Sun 27 Sep 2009 @ 15:24 i was very disappointed in the results. i tried it with pork ribs and it went abit weird. my veg got burnt and my gravy was lumpy and the whole thing tasted too lemony.
8. Johnno Sat 26 Sep 2009 @ 15:49 I tried this recipe for the first time last week, and it was soooooo deelicious that I'm doing it again this weekend! Chicken is so cheap at present [sorry... not yer organic free range tho' :( ] and with the roast veggies and a few roast spuds and a deelicious gravy, add to the plate some stuffing, cranberry sauce and a few crispy yorkshires from frozen, it's a healthy really filling meal fit for a king! (Personally I put the pan juices, some of the roasted onion and celery to simmer in my gravy a while, which was a cheat of 2 parts chicken and 1 part original brown [makes gravy dark and rich] bisto gravy granules... was gorgeous!). Anyways, I'm off to get that chicken roasted! Thank's Jamie! Roast chicken is back as a firm favourite which is where it should be!
9. Dan Sat 26 Sep 2009 @ 14:55 Have tried so many ways with roast chicken and have to say this one was the best so far. Some deviations i used were to put lump of softened butter with 1/2 teaspoon crush garlic and thyme leaves under the skin of breast and then streaky bacon over the top (removed after 30 mins). Sitting the bird on top of the veg (in my case sweet potato, carrots, red and white onions, parsnips - all chunky cut with S&P and a little light olive oil over them) and it came out bazzing! The butter and fat from bacon meant that no need for water and the only 'charring' was mild and just made them taste all the better! A decent roasting dish is essential for all roasts so worth the investment - also means you can add in 1/2 your spud water @ the end to make the best gravy i've ever tasted. Bit of Jamie with a bit of your own touches and it's knockout. Ta mate.
10. cook3432 Thu 23 Jul 2009 @ 03:44 My vegetables burned up. Has anybody tried splashing water on them halfway through as directed? I didn't do that. Also, I used the top rack of the oven. Maybe I should have put it in the middle?
11. Anton Mon 20 Jul 2009 @ 14:34 @ #2

"Was really looking forward to trying this recipe. Because I am not a great fan of chicken I decided to use turkey instead. Also I am allergic to olive oil so I used lard which my mum recommended and lemon gives me heart burn so I used a melon.
I was a little disappointed with the results if I am totally honest...."

----------------

Ha! Funniest post ever. You've got some gall complaining about the results of Jamie's Chicken Roast recipe after what you did to it?!

Dude c'mon! you took a turkey, rubbed it in lard and stuck a melon up it. No wonder it tasted like a dog's dinner.

Surely you jest?

12. Josh Sun 28 Jun 2009 @ 12:42 Hey,
just popped my chicken in the oven and it looks great. never really been comfortable cooking a whole chicken but this recipe was brillant and it smells great already!!

Thanks Jamie!
13. Gay Roads Sun 28 Jun 2009 @ 11:45 Was really looking forward to trying this recipe. Because I am not a great fan of chicken I decided to use turkey instead. Also I am allergic to olive oil so I used lard which my mum recommened and lemon gives me heart burn so I used a melon.
I was a liitle disapointed with the results if I am totally honest.
14. James Wed 10 Jun 2009 @ 20:59 May I know, how to make the gravy sauce?
15. Elise Mon 08 Jun 2009 @ 22:23 After you serve this, stand back and wait for the applause! Simple and delicious.
16. ronald Thu 28 May 2009 @ 13:07 ook in nederland gaan we dit proberen greetings from de kwakel
17. Sue_c1 Mon 25 May 2009 @ 21:36 Absolutely delicious recipe - the best roast chicken plus gravy I've ever made and tasted. So yummy - jamie is tops!
I tried Rick Stein's recipe (from Saturday Kitchen in Mid may 09) - and this beats it by a mile.
The only deviation I did to this recipe was to heat the oil and the herbs, garlic, pepper and salt first and bast the chicken with it all over then roast it.

The lemon makes a huge difference! Brilliant!
18. Ann Sun 03 May 2009 @ 03:13 just lovely ;o)

A fan from the Faroe Islands
19. Nisha Mon 27 Apr 2009 @ 20:14 I just want to say I've just made "your roast chicken" and it was absolutely delicious. Both my husband and I are happy and gleaming with satisfaction....fantastic Jamie, thanks :)
20. tarn Wed 01 Apr 2009 @ 09:23 this is perfect!

thanks, from thailand!
21. Liz Tue 31 Mar 2009 @ 12:54 This was my first attempt at cooking a roast dinner. I found the recipe easy to follow and the end result was beautiful. This is definitely the perfect roast chicken. I also followed your recipe for roast vegetables and they too were gorgeous. I can no longer get away with saying I can't cook!!!

22. noobie Mon 23 Mar 2009 @ 16:45 good. i will give it a try
23. mikey fury Sun 22 Mar 2009 @ 14:57 yumyumyum. my tummy is very happy now!
24. Josie Sun 22 Mar 2009 @ 14:49 Hey Jamie
Today as its mothers day i am making my mum this recipe
i hope it goes ok! this is my first time making tis and by the
other comments it sounds delish!

Josie
xx
25. John Wed 11 Mar 2009 @ 19:02 Cheers for this one mate hope she like's it!!!!!!
26. Emma B Fri 13 Feb 2009 @ 11:56 I have made this a couple of times, first time better than last but you can really taste the lemon and rosemary -great flavours. I also made real gravy from the stock as well for first time, it works well but found it difficult to see and so drain the fat (because of the Veg in tray) so I just added hot stock to pan and made it with fat still in pan - anyway! all tasted good. Lovely served with mash potatoe and swede!
27. Bradders Fri 23 Jan 2009 @ 19:54 do you know of the bob marley breakfast? and how many hash browns do you suggest we have with it?
28. Nichola Wed 07 Jan 2009 @ 20:59 Thank you for the best chicken dinner with roasted vegetables I have ever had! Keep up the good work please!
29. Jenny Barker Wed 07 Jan 2009 @ 05:44 In our house when I roast a chicken it is always called the Jamie Oliver Roast Chicken which I do exactly as above but also put butter under the skin over the breasts which I saw you do in one of your earliest cooking shows here in Australia! This year I also did your baby carrots in orange juice and thyme which were also a great hit - thanks mate!
30. hudson Wed 31 Dec 2008 @ 21:33 just made this dish with the roast pots, parsnip and carrots..wow.. cheaper than going out and cheaper than a take away..with lots more taste bring it on jamie.. happy new year.........
31. szpilki Sat 27 Dec 2008 @ 18:49 Hi,
I do not like chicken at all. But my husband does :]
So I had to do this chicken tonight, and I have made it. Based on Jamie's recipe the result was almost fabulous ;)
Great recipe. I normally use lemon juice with breast chicken (in my kitchen it is used instead of salt in my kitchen), but it was brand new for me to put a whole lemon inside chicken. It caused a total new taste for the meal I didn't like.
Thank You Oliver!
32. Esther Fri 26 Dec 2008 @ 08:28 Hi Jamie

Merry Christmas to you and your family! I'm from Malaysian Borneo, state of Sabah.
I've seen your Christmas program and I thought it was brill! I love your recipes, your programs and your vibrancy in showing how its done.

Cheers and have a grand new year!

33. mihad Thu 25 Dec 2008 @ 12:38 owri mogohowa? onotyyueiiepa comment tu appelsekeo?
kiekkkeo akekkksman, fanx ha tu! meme bebika! toko? nonololtoya? lolkiuyi akajjand. hoonopaliykatyiu? amar goo kaithyi nee? ami bala nie? amar maa goo kie!
oi ami hasa koyar!
tant eyk yoi!
34. june Sat 20 Dec 2008 @ 23:34 would like recipe for topside meat joint
35. Daniela Tue 16 Dec 2008 @ 14:18 Hi Jamie!

My family cried tears of joy because of this reciept.

Thank you from Portugal.
36. Freeson Teo Sat 06 Dec 2008 @ 08:30 Hi Jamie,
I'm a very big fan from Malaysia of your programme 'Jamie's Kithen'. Me and my husband do admire your passion about cooking, you are our IDOL!!!
Thanks for the lovely recipe, i m gonna try to make this and give my husband a big surprise for this coming X'mas! (",)
37. ben Sat 29 Nov 2008 @ 09:55 Hey Jamie the chicken is cooking and looks and smells wonderful!

Do you have any good desert recipes maybe a sweet recipe for some KO hash cookies?

I wanna get baked!

Cheers geezer...!
38. nawzad Mon 17 Nov 2008 @ 00:40 can you please tell me how cook roosted beef
39. darkdwarf Mon 10 Nov 2008 @ 22:09 The chicken I bought was 1.55kg in weight, so I followed the exact cooking time and then rested the meat whilst I made the gravy. Started to carve the chicken then discovered that it was quite bloody around the wing and leg joints. (Red liquid oozing out - didn't look cooked).
So back in the oven for 20/30 mins. The carved side of the breast dried out a little on top because of this, but it came out looking safely cooked. (Perhaps a large lemon caused the undercooking - or maybe it was my Italian oven, which is hotter at the bottom, so perhaps the bird was up too high).
I've never made gravy using a vegetable trivet before, and the result was delicious!
The meat was moist and tender (apart from the carved piece) and the kids, who aren't normally that keen, scoffed it all up. Roasties worked well too.
40. Dave Page Sun 19 Oct 2008 @ 20:08 You are a top diamond geezer. I've followed your recipe to the 't' and it came out absolutely ace. Had my new girlfriend over for lunch and totally impressed her. Keep up all the great work fella.
41. bianca Sun 19 Oct 2008 @ 05:26 Firstly, thank-you for this recipe. It is absolutely gorgeous! I was wondering if chicken breasts could be used with this recipe instead of a whole chicken?
42. annmarietracey Sun 19 Oct 2008 @ 01:08 This is for Lliana who was asking about the chicken breast recipe on the ministry of food. The like for that recipe is
http://www.jamiesministryoffood.com/content/c4/recipes/parmesan-chicken-breasts-with-crispy-posh-ham
Copy and paste into the address bar. Hope this is useful.

On Sunday i made one of Jamies recipes out of the Jamie at home book, it was crispy and sticky chicken with tomatoes and crushed potatoes, i would recommend it to anyone as is was absolutely gorgeous. Got to make it for my family now.
43. jules Sat 18 Oct 2008 @ 19:34 im trying to make the chicken stirfry tonight ive bought all the ingredients but id never seen ginger b4 tonight and im not syre how to add it in do you peel it first slice it how much do you need to use
44. barky Sat 18 Oct 2008 @ 17:12 this is they easy and nice to make
45. Gracie Loveday age 10 Fri 17 Oct 2008 @ 15:36 Dear Jamie, my mum thinks that I should learn how to cook. we made this lastweek. mummy helped me to get it in and out of the oven cause it was to heavy but i did the rest. my dad and my sister scoffed it all up!!!!!!!!!!!!!!!!!!!!!!! i have also made your meatballs too!!mummy says i wont starve when i go to university now.
46. Iliana Fri 17 Oct 2008 @ 15:10 Hi jamie, Can't find your recipe for the chicken breast that was bashed flat with prosciutto. Featured on the second programme of Ministry of Food that we watched here in Melbourne, I cannot recall what other ingredients may have been used. Would appreciate the recipe. Keep up the good work. Iliana
47. Lili Fri 17 Oct 2008 @ 14:55 For Jin who wanted the gravy recipe:

http://www.jamieoliver.com/recipes/meat-recipes/consistently-good-gravy

I can't wait to cook this on Sunday! :)
48. Crazy Maggie Thu 16 Oct 2008 @ 16:48 I have been ill with depression and anxiety for 2 years and have been living on musli and toast. Today I went shopping and bought the items needed to cook Jools Faviourite Beef Stew. This is the first time I have cooked since becoming ill. It is in the oven now and smells wonderful. My husband is going to be so surprised I have been motivated to cook a meal for him and myself. Thanks Jamie you are a wonderful young man with the energy to make your dreams and ideas actually work for people who for one reason or another have been unable to access good healthy food. I am very grateful without your Ministry of Food we would be eating toast again for dinner this evening just like every evening for the past two years. Kind regards you are a Star!!
49. Nik Thu 16 Oct 2008 @ 14:22 Here is the link to the Beef Stir Fry and Egg Fried Rice for those who can't find it :)

http://www.jamiesministryoffood.com/content/c4/recipes/sizzling-beef-with-spring-onions-and-black-bean-sauce

have fun Cooking
50. adele Thu 16 Oct 2008 @ 12:32 Please Please can i have the receipe for the Beef/Ginger/Chilli Stir fry and Egg Fried rice, i would like to cook it in work at lunchtime for everyone - passing the message on.
Camping stove at the ready!.

Also, I would be interested in rolling out your idea to our local infants school, for parents to attend and learn - what are our chances?

Thanks
51. amanda Thu 16 Oct 2008 @ 05:32 Hi jamie, Can't find your recipe for the chicken breast that was bashed flat with prosciutto. Featured on the second programme of Ministry of Food that we watched here in Melbourne, I cannot recall what other ingredients may have been used. Would appreciate the recipe. Keep up the good work.
amanda w
52. Anne Fitzgerald Wed 15 Oct 2008 @ 23:23 Hi jamie, Can't find your recipe for the chicken breast that was bashed flat with prosciutto. Featured on the second programme of Ministry of Food that we watched here in Melbourne, I cannot recall what other ingredients may have been used. Would appreciate the recipe. Keep up the good work. Anne Fitzgerald.
53. Jin Wed 15 Oct 2008 @ 14:32 on the point of:
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

Is there a specific gravy that is to be made or is it the stuff which is left by the veges and olive oil?
54. Mohammed Dalloul Wed 15 Oct 2008 @ 13:11 hi jamie.,,

really man u r really a cheif..I have seen couple of episodes on Dubai TV for your recipes on barbecu meat leg , chicken and fish..
your moves are reallt awsome...I will recommmend my self with you recipes if i do barbeceu in the sea or in the desert....

Mohammed Dalloul
Qatar Doha
P O Box 55475
+9745277702
55. Theresa Galvin Tue 14 Oct 2008 @ 21:31 My brother cooked this for Sunday lunch last week and it was delicious. The best roast chicken I have ever had!
56. jackie lang Tue 14 Oct 2008 @ 21:31 i'm gonna try that it lucks really nice
57. mandy1974x Tue 14 Oct 2008 @ 18:06 great recipie jamie,,,as usual,,,went down a treat.just remenber guys ,when buying a fresh chicken from the local supermarket ,make sure it have a good stamp on the wrapper,uk buyers look for the red tractor,the chickens well looked after and come from a good farm.
mandy xxx
58. naomi Mon 13 Oct 2008 @ 12:26 OMG!! I made this and it was delicious cant believe it came out of my oven
59. Laura Mon 13 Oct 2008 @ 09:21 Looks delicious!!!
Must try (:
60. Matt Sat 11 Oct 2008 @ 19:37 I know of a good chicken "kinda" stir fry that has chilli, pesto, chorizo, pasta and other stuff in it
61. peter Fri 10 Oct 2008 @ 20:59 it was nice, just not as nice as jamies sideburns :)
62. Jennifer Cooney Thu 09 Oct 2008 @ 13:54 Hi looking for a good chicken stir fry recipe
63. jOshhh Wed 08 Oct 2008 @ 12:57 im gonna try that soon, looks soooooo goood :)
64. coocoocha Mon 06 Oct 2008 @ 05:44 I have cooked the chicken and found it to be deeeelicious the lemon works well as do the herbs I had to use some dreid herbs but it turned out fine.
65. namta gupta Mon 06 Oct 2008 @ 01:51 i just entertained my in laws with this dish - being a vegetarian i knew nothing about poultry and even less about how to do it right. Thank you Jamie - my mother in law has just changed her recipe to yours - the meat just fell off the bone and the meal was delicious! perfect roasted chicken indeed...
66. Maria Sun 05 Oct 2008 @ 13:41 Hi!

So, I've just cooked that ckicken and it was brilliant! I loved it! It tastes very fresh and when you cut off the chicken you will smell every single herb. On top of that you really taste the citron in the meat of the chicken! Wonderful!!!!!!! Just recommand that! (PS: It also works with dryed herbs, but is not as intensive as with fresh ones)
67. rosenoone Sat 04 Oct 2008 @ 02:32 no comment

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