As usual, I can’t really take full credit for this amazing dish!
Many of you know that my Recipe-Inspiration-Go-To is the one and only Mr Jamie Oliver and recently when I scored a HUGE, ORGANIC, WHOLE chook from the market, I immediately hopped online and googled, “Jamie Oliver Roast Chicken recipe”…..
By the way, if you are local, check out Bendele Farms! Their chickens are TO DIE FOR!! SO much flavour and honestly the ones from the supermarket don’t even NEARLY compare!
So, yes, I found THIS amazing recipe from Mr Magical himself and I promptly went about modifying it to suit what I had in stock in my fridge and pantry!
Perfect Roast Chicken
- 1 x 1.6 kg higher-welfare chicken (mine was 2.6kg)
- 2 medium onions (I used leek instead)
- 2 carrots (I used organic ones, market fresh!)
- 2 sticks celery
- 1 bulb garlic (yep! LOTS of garlic! YUM)
- olive oil
- 1 lemon
- 1 bunch of fresh mixed herbs , such as, thyme, rosemary, bay or sage (I used dried, himalayan sea salt & cracked black pepper)
- I also added some other veggies I had in there to use up (zucchini, sweet potato), as well as some DIVINE market fresh, organic, creamy potatoes!
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird.
- Place the chicken on top of the vegetables.
- 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). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking (I put all of mine in at the beginning)
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning. (yes I added some water)
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy. (I just use the chicken and veggies juices as is!)
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off. (my strategy is less graceful…. Hack and pull with fingers! LOL)
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter. (LOTS of tasting happens at this stage! Gotta check the finished product, right!?)
- You should now have 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 you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg. (Yassssssssss! BEST!)
I also slightly modified cooking time according to my intuitive sixth sense to suit my extra large chooken 😉
But overall, Jamie’s recipe is a perfect guide! 🙂
Intuitive eating and cooking are honestly the BEST and most LIBERATING methods to live by and these are what I’m most passionate about teaching others 🙂
This is why MOST of the time you WON’T get a recipe from me, but rather a GUIDE…..
Roast chicken is not only AMAZING for the meal you are preparing it for, it also makes AMAZING left-over meals!
I enjoyed so many frittata’s, salads, and hearty “leftover roast chicken and veggie meals” from my ONE chook, not to mention lunch wraps for the man!
I hope you LOVE this recipe as much as me and that your family devour this ever-so nourishing and nutritious feast!
I LOVE to hear from you and to SEE your amazing creations!
Mind, Body, Soul Wellness
Dietitian~Counsellor~Eating Psychology Coach
Founder of The You Method
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