There is no better way to complete the weekend than with a decadent Sunday roast.
You probably think you have roast chicken down to a T, but Jamie Oliver’s technique could take your bird from bland to beautiful.
This afternoon, try Jamie’s “super reliable roast chicken recipe to give you juicy meat and crispy skin every time”.
Jamie’s recipe serves four people so is ideal for a family dinner. It’s also “super easy” to whip up according to the star chef.
Plate this up with roast potatoes, Yorkshire puddings, pigs in blankets and lashings of gravy.
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- One x 1.6 kg higher-welfare chicken
- Two medium onions
- Two carrots
- Two sticks of celery
- One bulb of garlic
- Olive oil
- One lemon
- One bunch of mixed fresh herbs, such as, thyme, rosemary, bay
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- Take the chicken out of the fridge 30 minutes before you want to cook it, and let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables. Don’t worry about peeling them. Break the garlic bulb into cloves, also leaving them unpeeled.
- Put all the veg, garlic and herbs in the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season with sea salt and black pepper. Rub all over the chicken. Place the chicken on top of the veggies.
- Carefully prick the lemon all over using the tip of a sharp knife. (If you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour.) Place the lemon inside the chicken’s cavity along with the bunch of herbs.
- Place the tray in the oven, then turn the heat down to 200°C/400°F/gas 6 straightaway. Cook for one hour and 20 minutes.
- If you’re doing extra veggies, this is the time to crack on with them. Put them in the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking. If the veggies look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and put the chicken on a board to rest for around 15 minutes. Cover it with a layer of tin foil and a tea towel and leave aside while you make your yummy gravy.
- To carve the chicken, remove any string and take off the wings. Break them up and add to your gravy along with the veg trivet for extra flavour. Carefully cut between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick. You will end up with four portions of dark meat. Place these on a serving platter.
- Create a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When it comes to the fussy bits, when in doubt use your hands. Pull all the meat off and turn the chicken over to get all the tasty, juicy bits from underneath. Plate up the chicken with your favourite roast dinner sides.
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