How to Cook Roast Chicken | Jamie Oliver

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

butter

🥗Healthier: margarine

💰Cheaper: none

Margarine is a lower-cost alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient substitute.

Finely chop marjoram, parsley, and basil, and season with salt and black pepper.

Add a couple of lugs of olive oil to the herbs and mix it up.

Score the skin around the top of the chicken legs and remove the end of the chicken leg.

Place the chicken on its side and make three confident slices down to the bone on the thigh meat.

Carefully pull the skin of the breast away from the meat to create a pouch.

Divide the herb mixture in half and place it under the skin of the chicken breast.

Insert two slices of butter into the chicken breasts.

Stab a hot lemon to release its juices and place it inside the chicken cavity.

Tie the chicken up with butcher's string to keep its shape during cooking.

Rub the remaining herb and oil mixture all over the chicken.

Place the chicken in a tray with a whole bulb of garlic and two halved onions.

Cook the chicken at 225°C (approximately 437°F) for one hour.

Check if the chicken is done by pulling the meat off the bone and ensuring the juices run brown.

Make gravy by adding a heaped tablespoon of flour to the pan juices and mixing it up.

Top up the gravy with water and bring it to a boil, then sieve out the chunks.

Carve the chicken by running a knife around the back of the leg and cutting across for the drumstick and thigh.

Pour any juices from the chicken back into the gravy.

Slice the breast meat and serve with gravy over the top.

Cooking Techniques

Equipment Needed

Spice Level: