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Jamie Oliver Roast Chicken

Jamie Oliver Roast Chicken
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Jamie Oliver’s roast chicken is a whole chicken seasoned generously, often paired with herbs and roasted until golden with juicy meat and crisp skin.

Ingredients

Scale

    • 1 whole chicken (about 1.5–1.8kg)

    • 2–3 tablespoons olive oil

    • Salt (to taste)

    • Black pepper (to taste)

    • 1 lemon (halved)

    • 1 whole garlic bulb (halved)

    • Fresh herbs (rosemary, thyme, or sage)

Optional additions:

    • Butter for extra richness

    • Onion wedges

    • Carrots or potatoes

    • Paprika

Instructions

Step 1: Preheat the Oven Properly

Preheat your oven to 220°C (430°F). Starting with a hot oven helps develop crisp skin and locks in moisture.

Step 2: Prepare the Chicken

Remove the chicken from the fridge about 20–30 minutes before cooking so it can come closer to room temperature. Pat the skin dry thoroughly using paper towels.

Step 3: Season Generously

Rub olive oil all over the chicken, then season well with salt and pepper. Don’t forget the cavity and underneath the wings.

Step 4: Add Aromatics

Place lemon halves, garlic, and fresh herbs inside the cavity. These ingredients gently perfume the chicken while roasting.

Step 5: Position the Chicken for Roasting

Place the chicken breast-side up in a roasting tray. If using vegetables, spread them underneath so they absorb the roasting juices.

Step 6: Roast at High Heat First

Roast for 20 minutes at 220°C (430°F), then reduce the temperature to 180°C (350°F).

Step 7: Continue Cooking Until Done

Roast for another 50–60 minutes depending on size. The juices should run clear and the thickest part should be fully cooked.

Step 8: Rest Before Carving

Remove the chicken from the oven and let it rest for 15–20 minutes before slicing. Resting keeps the meat juicy.

Find it online: https://jamieolivereats.uk/roast-chicken/