How to Cook Roast Chicken | Jamie Oliver

How did he make the lemon hot?

Best investment I've made is my ronco rotisserie, perfect chicken every time 😋.. Krispy outside and juicy inside..

*Ultimate Roast Chicken Recipe*

*Ingredients:*
- 1 whole chicken (Label Anglais or a similar quality), serves 6-8 people
- Fresh herbs: marjoram, parsley, basil
- Salt and pepper, to taste
- Olive oil
- 2 slices of butter
- 1 lemon
- 1 bulb of garlic
- 2 onions
- 1 tablespoon flour (for gravy)
- Water (for gravy)

*Instructions:*

1. Preheat your oven to 225 degrees Celsius (about 437 degrees Fahrenheit).

2. Finely chop the herbs and mix them with salt, pepper, and a couple of lugs of olive oil.

3. Prepare the chicken by scoring the skin around the top of the legs and popping the ball joint. Trim the end of the chicken legs.

4. Make three confident slices down to the bone in the thigh meat. This helps the thighs cook at the same rate as the breast meat and allows for the flavored oil to penetrate.

5. Carefully create a pouch between the skin and the breast meat without tearing the skin. Use a spatula to gently separate the skin from the meat.

6. Divide the herb oil mixture in half. Carefully spoon half of the mixture into the pouches made under the chicken skin. Place two slices of butter under the skin of the chicken breasts.

7. Pierce a lemon (pre-heated to make it hot) several times with a knife and place it inside the chicken cavity.

8. Tie the chicken with butcher's string to keep its shape and ensure even cooking.

9. Rub the remaining herb oil mixture over the entire chicken.

10. Place the chicken in a roasting tray. Cut the onions in half and add them to the tray along with the whole bulb of garlic.

11. Roast the chicken in the preheated oven for 1 hour or until the skin is crispy and the juices run clear.

12. For the gravy, remove the chicken from the tray and let it rest. Place the roasting tray on the stove over medium heat. Add a heaped tablespoon of flour to the onions and garlic in the tray and mash it all together.

13. Add water (no need for stock) and bring to a boil, scraping all the flavorful bits from the bottom of the tray.

14. Strain the gravy through a sieve, pushing all the liquid out with a ladle.

15. Carve the chicken by first removing the legs, then slicing the breast meat, ensuring each slice has some of the herb mixture and crispy skin.

16. Serve the chicken with the homemade gravy poured over the top.

Enjoy this royal-style roast chicken that's juicy, fragrant, and sure to impress!

Made this tonight for myself for Thanksgiving. I figured it would be good, but I had NO IDEA how amazing that gravy would be. OMG!!! Thanks to the commenters below who brought up using the water used to boil the lemon in the gravy. Nice touch!

Does anyone know if I can do this same recipe for a whole turkey?

Was that the type of roast chicken MM was referring to?

I dunno about this recipe. Would have been better simpler and not stuffing a bunch of stuff under the skin. I’ve made chicken like that and it’s a juice mess.

Cook me a fried rice pls. 😢

Haiyaaaa

Fuiyoh!!! Looks delicious 🐔

This is an amazing way to cook it - the only things that I would do differently, is to add some potatoes (seasoned with oregano) to the tray as well, and leave away all of the 'gravy making'. You've got so many amazing juices running down into that tray... by transforming them into a gravy, you're just going to ruin it and lose all of those flavours. Think about it: you've got olive oils, herbs, lemon juices, and all sorts of fats coming from the butter as well as the chicken itself... plus the onions and garlic that have been cooking in it will add tons of flavours as well - why on earth would you want to take away the intensity of all of those flavours by adding water and stock?? Also, I find stuff like adding flour, vinegar, or mashing up all of that freshly cooked veg - just to then strain it and reduce it all over again - to be completely unnecessary. Why on earth would you want to do that?
Just place the chicken on a board to rest for 10-15 min, put the tray back into the oven (switched off) along with a plate to warm up in the meantime. Then serve the onions, garlic and potatoes on that hot plate, cut your chicken, and place the cuts on top of the veg. Especially with all of the lemon, butter and marinade, that chicken will be juicier than ever! You won't even need the juices from the tray, if the chicken and veg have been perfectly cooked. Normally you only add juices IF, and only IF, you feel that your dish is partly too dry, or getting cold... which, to be honest with you, is pretty much impossible with this dish when it's done correctly. If not needed, you can also save those juices in the tray for another day and use them to pour over the leftovers, which will eventually lose some of that juiciness once they have cooled down.

Thanks for the recipe... tried it and the chicken was amazing...

I ever wanted to do it my whole life no I'm will watch

Parsley and which is the another herbs u add inthis Roasted chicken

Can't understand why people buy a couple of chicken breasts on their own when they can buy a full chicken for a few pence more and make this

This video helped me be a better wife! Thank you Jamie!

Doing this now...second time.......but can't get all the correct herbs:-)

All looks really delicious. You'd think you were a chef or something :D

Awsome work

The written recipe is much different than the video and there is no mention of the gravy. I suppose I will follow the video and wing it.

You don’t need stock pot…. What would marco pierre say to this…. 🤓

I finally made this and my family loved it 🎉 never have I made such a roast chicken with juicy breasts.

🇵🇭🇵🇭🇵🇭🇵🇭😊😊😊.this really techniques of roasted chicken 😊😊

I did this for my girlfriend every year we have our anniversary since 2017. Now we are married she still wants to taste my delicious chicken.

It was the best roasted chicken I have made in my life! I added garlic to the herbs. Thank you very much, Jammie!

425 1 hour

Wondering if you can do all the seasoning/prep the bird the night before?

Yummmmmm

Master Jaime, thank you billion times. That was excellent and fantastic. ❤😂 have excellent night.

Quality.

A recipe for someone who doesn't have time for Heston Blumenthal's 'crispy roast chicken', which takes 2 days to prepare, 4 &1/2 hours to cook (at 60 degrees C), has to go into a pan to brown the skin, and then be injected with chicken juice infused melted butter before it's ready to serve. Fine if you've got 3 days before you want some dinner.

Absolutely amazing, you must try this recipe!

why does it have to be in german though. Don't get me wrong I speak german but it still annoys me

Where have your curls gone? Anyway thanks for the vid

Thanks 😊

Intro to this vid didn't age well lol...

why not just share the exact link to this recipe instead of making us look all over your website to try to find it?

Is there anything special about butcher's string or is any string OK?

Woow beatiful cooking thank you

THIS is what real British food is all about

I lost my appetite after the mention of Megan Markle

This guy must be good on bed 😍 those fingers 😮❤

Very good chef

The “Harry & Meghan” part doesn’t really benefit the recipe anymore 😅😂

A simple way to make carving easier for any fowl is to remove the wishbone before roasting. Or when Spatchcocking a fowl is to insert knifepoint into thigh/drum joint and give twist to separate the bones so dark and white finish the same time.

I have tried for years to make a baked chicken. It always ended up just okay. But I don’t eat the skin and when that is gone so is the flavor. I want to say I have successfully made the best baked chicken of my life. It is moist and the flavors just explode. Then with all the meat left(which wasn’t a ton) I made my homemade chicken noodle soup with it. I want to say THANK YOU for continuing to give me confidence and inspiration.

Anyone know why the UK supermarkets used to tie chickens and they don't any longer. It changed during lockdown.