How To Cook The Perfect Roast Chicken & Roast Beef | 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.

Chop fresh herbs (marjoram, parsley, basil) finely.

Season herbs with salt and pepper, add a couple of lugs of olive oil, and mix.

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 slices down to the bone in the thigh meat.

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

Use a spatula to insert half of the herb mixture into the pouch.

Insert 2 slices of butter into the chicken breast under the skin.

Stab a hot lemon and insert it into the chicken for flavor.

Tie the chicken 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 (about 437°F) for 1 hour.

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

Make gravy by adding a heaped tablespoon of flour to the tray and mixing with the juices.

Add water to the tray and bring to a boil to thicken the gravy.

Sieve the gravy to remove chunks and bring it back to a boil.

Carve the chicken by running a knife around the back of the leg and cutting it off.

Slice the breast meat and pour the juices back into the gravy.

Cooking Techniques

Equipment Needed

Spice Level: