How to Cook Roast Chicken | Jamie Oliver

How to Cook Roast Chicken | Jamie Oliver

So lovely people, the lovely Meghan Markle
and Prince Harry are getting married and as we all heard they got engaged over
making a roast dinner, roast chicken, and it got me thinking about the ultimate
roast chicken recipe. Everyone knows how to roast a chicken but I’ve got a method
that takes it up three notches. Are you interested? Let’s do this.
royal style. Let’s talk about the shopping. Chicken. This is a hundred day
old chicken. It’ll easily serve six to eight people beautifully. Slightly
smaller this is a Label Anglais. It’s been corn fed a little bit, you can see
the colour. We’ve got a little poussin here right, corn fed again. And then here
we’ve got an organic chicken. Delicious. So the one I’m going to do is a nice
little Label Anglais. First up finely chop some herbs. I’ve got some marjoram
here, parsley, basil, seasoned with salt and pepper. Add a nice couple of lugs of
olive oil. Mix it up. The oil will help bring out all the natural flavours and
oils from the herbs, and then we’re gonna get our chicken. If you can get a dry
plucked chicken the skin is so crispy and it’s delicious. What I want to do is
just run my knife around the top of the legs and score that skin like that, and
then just pop that little ball joint. Take the end of the chicken leg off
and when it cooks and roasts it just looks beautiful. Put the chicken on its
side and I want this thigh meat to cook at the same rate and speed as the breast
meat, so I’m simply just gonna do three confident slices down to the bone and it
also allows your flavoured oil to get in there. With the breast, right, I want you to be
very, very careful. Here is the end of the skin. I want you to pull it towards you
so you don’t tear it and just get your finger in between the skin and the
breast, make a little pouch and then I’ll use a little spatula to get right down
there. Divide these herbs by half, and again, I don’t want to tear that chicken skin.
Wonderful! Look at that! Just get two slices of butter and I’ll ram these down
the chicken breasts. So that’s gonna make your chicken breast juicier than ever.
It’s gonna make that skin crispier than ever. There’s one other trick that I’ve
got. Lemon. Now if I put a cold lemon in there, the hot air is not gonna get in
and it’s not gonna be kind of cooking as even as I’d like it. So we’ve got a
hot lemon that I’m gonna just stab and this is basically a boiling hot citrus
time bomb. Now we are gonna tie this bird up. Take a little bit of our butchers
string, get it in half, put it just under the legs like this, take it up to these
little notches here, and I’m gonna do a little knot. Tighten it up, go in between
the breast and the legs, turn it over, you do another little knot, and it’s just gonna
keep it in shape, and it means you get a nice, neat, even cook. With all the kind of
remnants of the oil and the herbs, you rub that all over the chicken and it’s
really a spectacular thing. Into a tray we go, a whole bulb of garlic, two onions,
cut those in half. I’m gonna cook it at 225 degrees celsius for one hour. It’s
gonna be spectacular. Look, look, look at that! You know it makes
sense. Ahh, so good. The string holds it all together, but you know that that chicken is
done when you can pull the meat off the bone and when the juices run nice and
brown. If you look in here you can just take skins off these bits of onion.
You’re gonna have the best, best gravy. I’ll put this heat on add just a heaped
tablespoon of flour just mush it all up. You don’t even need stock, just top it up
with some water bring that to the boil this of course is the time where you let
the chicken rest, you finish your gravy and that’s when you bring your salads or
your greens or your potatoes all together. So let’s sieve out all of those
chunks. Mega flavour, take a little ladle and push it through. Look at that! Bring it back
up to the boil and you’re gonna have an amazing gravy. Let’s look at our lovely
chicken, see how crispy that skin is how the herbs are trapped really, really nice.
Let’s have a little carve up. First up, run the knife around the back of the leg
and just click it and it will just fall apart, cut it across like that giving you
that beautiful drumstick and that wonderful thigh meat. If there’s any little
juices that come out don’t be afraid just to pour those back into your gravy
because it’s all flavour, juices galore. When it comes of course to the breasts
let’s just take a nice little chunk here. You can see the herbs underneath, you can
see the gorgeous, crispy, golden skin. You can see that the breast meat is juicy,
juicy, juicy. That’s what it’s about guys. The smell at this point from the lemon
is phenomenal. It’s fragranced the whole of this amazing chicken. This lovely
gravy over the top of the chicken like this, wonderful. That’s got to surely get the royal seal of approval. So that my friends is a
classic roast chicken to savour and enjoy. The gravy is amazing, the skin is crispy,
the herbs and that juicy, juicy meat. Enjoy, happy roasting, take care.

100 thoughts on “How to Cook Roast Chicken | Jamie Oliver”

  1. I spatchcock mine. Roast covered for 1½ hours, then turn up oven to 400° to brown skin. Tent it and let it rest till I'm ready to serve. But that's just mine.

  2. I cooked at 220C in fan oven for an hour but chicken was still slightly under cooked. Kept it going for another 15mins and then the onions and garlic burnt a bit. Anyone else had the same problem.

  3. Don't overlook the poussin! I live on my own, so if I ever feel like having roast chicken, I can get one for $2.50, and have half on Sunday, and shred the leftovers for the week for sandwiches, pasta, tacos, etc.

  4. Dear Jamie, thank you for yet another amazing recipe.
    There is one thing I didn't understand please, what do you mean by "hot lemon", and how does one get it hot?
    Thanks in advance.

  5. Jamie te veo desde que mi hijo mayor tenía 3 años y ahora tiene 27. Siempre me encanta verte. Saludos desde Costa Rica 🇨🇷

  6. Hi Jamie, I've been watching your show in TLC way back college days, I think 2010 to 2014, you are my idol. 👍👍👍 Love lots from Philippines. 💓

  7. This recepie works really good, I've done it by Gordons way before (but w/o hot lemon in).. I was kinda surprise that jamie used just so little touch of salt only to herbs (This thing I am worry about)… as somebody write bellowe this butter/herby technic it is nothing new, but good to see how jamie works it out… I am now thinking about two things how even elevate jamies dish 😀 :D… I would give the lemon juice directly to herbs mixture with olive oil and seasoning, just because there is no marinating time before cooking, I believe it helps to those who want more lemony flavour even on the fatty skin :)… Second thing is put salt and pepper in the chicken and on the skin before butter-marinating… May be stupid ideas, but cooking is fun, so why not 😀

  8. My girlfriend and I disagree in many things about food and cooking but we both love you Jamie. I have basically a free pass to make any vegetable and other ingredient as long as the recipe from you. Thanks for that mate 😁

  9. Oh my God,…. Today I cooked the chicken exactly to your recipe, … Fantastic, the sauce needed some salt, otherwise NOTHING, just great thank you for the great recipe…

  10. I wonder if he gets the seal of approval from his blameless creditors in the UK and Australia that are owed £83m from the ultimate collapse of his failed business empire?……….

  11. Last night I had a dream that Jamie and I made the chicken for thanksgiving!! This is how you know the recipe is gonna be good! 🤤🤤🤤

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