Jamie oliver’s perfect roast chicken

🧾 ingredients (serves 4)

• 1 whole free-range chicken  

• 2 medium onions  

• 2 carrots  

• 2 celery sticks  

• 1 bulb garlic  

• 1 lemon  

• 1 bunch mixed fresh herbs (thyme, rosemary, sage)  

• Olive oil  

• Sea salt and black pepper

method

1.  Remove chicken from fridge 30 minutes before cooking. Preheat oven to 240°C (475°F).

2.  Roughly chop onions, carrots, and celery. Break garlic bulb into cloves (leave unpeeled).

3.  Pile veg, garlic, and herbs into a roasting tray. Drizzle with olive oil.

4.  Drizzle chicken with oil, season generously with salt and pepper, and rub all over.

5.  Prick lemon all over and place inside the chicken cavity with some herbs.

6.  Place chicken on top of the veg. Put tray in oven, then immediately reduce heat to 200°C (400°F).Roast for 1 hour 20 minutes. Baste halfway through. Add a splash of water if veg looks dry.

7.  Once cooked, transfer chicken to a board and rest for 15 minutes under foil and a tea towel.

8. Carve and serve with roast veg and gravy made from the tray juices.

💡 tips  

Cook eggs low and slow for soft, custardy texture  

Use cream for richer flavor, or milk for a lighter version  

Toast bread just before serving to keep it crisp  

Add cheese, avocado, or sautéed mushrooms for variation

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