you're reading...

Perfect Roast Chicken

Well, perfect is quite a claim and that’s exactly what I thought when I saw this recipe. It’s from Jamie Oliver’s site and we all know how good he is but I had to test out the ‘perfectness’ of it. You can find the original recipe here.

I didn’t want a recipe that involved too much preparation as I knew I wasn’t going to have a lot of time and with the minimal ingredients list and simple method to this recipe it did seem ‘perfect’ for my needs.


Ready for the Oven

  • 1 whole chicken (approx 1.6kg) – ideally free range
  • 2 medium onions
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 lemon
  • Herbs – a small bunch of fresh thyme, rosemary, bay or sage; or a mix

Method of Preparation:

  1. Take the chicken out of the fridge half an hour before you’re due to start cooking it and preheat the oven to 240°C
  2. Wash and roughly chop the onions, carrots and leeks. Break the garlic into individual cloves (leave them unpeeled), place them and your veg into the baking tray and drizzle with a little olive oil
  3. Drizzle the chicken with some more olive oil and then season well with salt and pepper rubbing it all over the bird
  4. Prick the lemon all over with a sharp knife and then put it in the cavity (body of the bird) with your herbs
  5. Pop the chicken on top of the veg and slide the baking tray into the oven immediately turning the temperature down to 200°C
  6. Cook for 40 minutes and then baste the chicken by spooning the juices all over the top of it. Put it back in the oven for another 40 minutes – total cooking time 1hour 20 minutes
  7. Check the chicken is cooked by skewering the fattest part of the thigh and make sure the juices that run out are clear
  8. When you’re happy place the chicken on a board, cover it with tin foil and a tea towel, and leave it for a good 20 minutes so the meat can rest and reabsorb its own juices.
  9. Serve it with whatever you like

The claim was ‘perfect’ and I’ll be honest, I’ve never had a juicier, more tasty, home-cooked chicken than this one. It was just delicious. Wife made up some coleslaw and we just got stuck in.

20 Minutes Resting and this is ‘Perfect’

The lemon I used wasn’t particularly fresh but we still got a good hint of it in the meat. I don’t know what else I can say, if you like chicken you’ve got to try this because it’s incredibly simple and dare I say it – perfect!



  1. Pingback: Vietnamese Chicken Salad « recipetests - December 18, 2012

  2. Pingback: Sunday 28th July 2013 | You Are What You Eat! - July 29, 2013

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Foodie BlogRoll


Enter your email address to follow this blog and get these simple recipes by email.

Join 162 other followers

%d bloggers like this: