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

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


  • 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 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


  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.


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)


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.

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

How do you keep chicken moist when roasting? ›

How to Roast a Chicken So It's Juicy, Crisp, and Tender
  1. Skip the excess ingredients. ...
  2. Truss the legs of the bird. ...
  3. Salt the chicken generously all over. ...
  4. Roast the chicken in a super-hot oven. ...
  5. Now devour the chicken, slathered with butter.
May 9, 2017

What is the best way to ensure a roast chicken is fully cooked? ›

Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.

What temperature is best for roasting a chicken? ›

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.

Should you cover a chicken when roasting? ›

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.

Should you put water in the pan when roasting chicken? ›

However, if you do notice during roasting that all of the drippings in the bottom of the pan have evaporated, a splash of water can prevent the pan from scorching and preserve the tasty drippings.

Should whole chicken sit out before roasting? ›

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. Many recipes suggest you rinse your bird before roasting it, but for most store-bought chickens this step isn't necessary.

Is it better to roast chicken fast or slow? ›

Oven Temperature

Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).

What is the secret to moist chicken? ›

Pounding helps tenderize the meat by breaking down its tough fibers. It also thins it out for more even cooking. Do this before frying, grilling, or roasting for better retention of moisture content. To tenderize chicken breast, place the meat on a durable, flat surface.

What is the difference between roasted and baked chicken? ›

Covered or uncovered

Often, a dish described as roasted is one that's cooked on a rack or in an uncovered pan—allowing it to be exposed to the heat to become browned and crispy. When a dish is cooked in the oven covered, it's usually described as baked.

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

The Best Oven Temperature for Roast Chicken
  • For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight.
  • For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.

How do you know when roast chicken is done without a thermometer? ›

Poke the Meat

This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

What is the best temperature to cook chicken and how long? ›

Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

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.

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.


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