This easy roast chicken recipe is packed with flavor! The chicken is roasted with fresh herbs, garlic, and vegetables, making it tender and juicy. A lemon inside the chicken keeps it moist while cooking. Serve with crispy roast potatoes and a rich gravy for a perfect meal.

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Ingredients Needed:

1 x 1.6kg whole free-range 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

How To Make Roast Chicken Recipe?

Prepare the chicken: Take the chicken out of the fridge 30 minutes before cooking so it reaches room temperature.
Preheat the oven: Set the oven to 240°C.
Prepare the vegetables: Wash and roughly chop the onions, carrots, and celery. No need to peel them. Break the garlic bulb into unpeeled cloves.
Arrange in a tray: Place the vegetables, garlic, and herbs in a large roasting tray. Drizzle with olive oil.
Season the chicken: Rub the chicken with olive oil, salt, and black pepper. Place it on top of the vegetables.
Add the lemon and herbs: Prick the lemon all over with a knife. (For extra flavor, microwave it for 40 seconds.) Place the lemon inside the chicken’s cavity with the herbs.
Roast the chicken: Put the tray in the oven, then immediately lower the heat to 200°C. Roast for 1 hour 20 minutes.
Baste the chicken: Halfway through, spoon the juices over the chicken. If the vegetables look dry, add a splash of water.
Rest before carving: Once cooked, transfer the chicken to a board. Cover with foil and a tea towel and let it rest for 15 minutes before carving.
Carve and serve: Remove the wings and legs, then slice the breast meat. Serve with roast vegetables and gravy.

Jamie Oliver How to Roast a Chicken Recipe

Recipe Tips:

Let the Chicken Reach Room Temperature: Taking the chicken out of the fridge 30 minutes before cooking helps it cook evenly and stay juicy. If it’s too cold, it might cook unevenly.
Dry the Skin for Extra Crispy Texture: Pat the chicken dry with a paper towel before adding oil and seasoning. This helps the skin crisp up beautifully in the oven.
Roast at High Heat First for Golden Skin: Starting at 240°C and then lowering the temperature helps to seal in juices while giving the chicken a crispy, golden brown skin.
Use the Lemon Trick for More Flavor: Microwaving the lemon for 40 seconds before stuffing it into the chicken releases its juices and gives the meat a stronger, fresher flavor.
Let the Chicken Rest Before Carving: Resting for 15 minutes allows the juices to redistribute, keeping the meat moist. If you carve too soon, the juices will run out, making the chicken dry.

How To Store & Reheat Leftovers?

Refrigerate: Let the roast chicken cool completely. Then, put it in an airtight container and store it in the fridge for up to 4 days.
Freeze: Once the chicken is cool, cut or shred it and place it in a freezer-safe bag. It will last up to 3 months in the freezer.
Reheat: Heat a pan over medium heat and add a splash of broth or water. Place the chicken in the pan, cover, and heat for 5–7 minutes, turning occasionally, until fully warmed.

Nutrition Facts:

Calories: 320 kcal
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 120mg
Potassium: 450mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Sugars: 3g
Protein: 40g

Try More Jamie Oliver Recipes:

Jamie Oliver How to Roast a Chicken Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

320

kcal

Ingredients

1 x 1.6kg whole free-range 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

Directions

Prepare the chicken: Take the chicken out of the fridge 30 minutes before cooking so it reaches room temperature.
Preheat the oven: Set the oven to 240°C.
Prepare the vegetables: Wash and roughly chop the onions, carrots, and celery. No need to peel them. Break the garlic bulb into unpeeled cloves.
Arrange in a tray: Place the vegetables, garlic, and herbs in a large roasting tray. Drizzle with olive oil.
Season the chicken: Rub the chicken with olive oil, salt, and black pepper. Place it on top of the vegetables.
Add the lemon and herbs: Prick the lemon all over with a knife. (For extra flavor, microwave it for 40 seconds.) Place the lemon inside the chicken’s cavity with the herbs.
Roast the chicken: Put the tray in the oven, then immediately lower the heat to 200°C. Roast for 1 hour 20 minutes.
Baste the chicken: Halfway through, spoon the juices over the chicken. If the vegetables look dry, add a splash of water.
Rest before carving: Once cooked, transfer the chicken to a board. Cover with foil and a tea towel and let it rest for 15 minutes before carving.
Carve and serve: Remove the wings and legs, then slice the breast meat. Serve with roast vegetables and gravy.

Notes

Let the Chicken Reach Room Temperature: Taking the chicken out of the fridge 30 minutes before cooking helps it cook evenly and stay juicy. If it’s too cold, it might cook unevenly.
Dry the Skin for Extra Crispy Texture: Pat the chicken dry with a paper towel before adding oil and seasoning. This helps the skin crisp up beautifully in the oven.
Roast at High Heat First for Golden Skin: Starting at 240°C and then lowering the temperature helps to seal in juices while giving the chicken a crispy, golden brown skin.
Use the Lemon Trick for More Flavor: Microwaving the lemon for 40 seconds before stuffing it into the chicken releases its juices and gives the meat a stronger, fresher flavor.
Let the Chicken Rest Before Carving: Resting for 15 minutes allows the juices to redistribute, keeping the meat moist. If you carve too soon, the juices will run out, making the chicken dry.