Jamie Oliver’s Simple Roast Chicken Recipe exemplifies the essence of a classic British Sunday roast. This dish combines succulent, well-seasoned chicken with crispy potatoes and a rich, savory gravy, creating a comforting and satisfying meal for the whole family.
The beauty of this recipe lies in its simplicity, allowing the natural flavors of the ingredients to shine through with minimal fuss.
Whether you’re a seasoned cook or a beginner, this recipe offers a straightforward approach to preparing a beloved traditional dinner.
Simple Roast Chicken Recipe by Jamie Oliver
Ingredients
- 1kg Maris Piper potatoes
- olive oil
- ½ a bunch of fresh rosemary (10g)
- 1 bulb of garlic
- 1 x 1.6kg whole free-range chicken
- 1 lemon
- ½ a bunch of mixed woody herbs, such as rosemary, sage, thyme, bay leaves
- a few sprigs of fresh thyme
- 1 heaped tablespoon plain flour
Instructions
Preheat the Oven
- Preheat your oven to 200°C (400°F) or gas mark 6, ensuring it's fully heated before placing the chicken and potatoes inside.
Prepare the Potatoes
- Peel the potatoes and cut any large ones in half. Parboil the potatoes in a large pot of salted boiling water for about 12 minutes, then drain them in a colander. Allow the potatoes to steam-dry for 2 minutes. To achieve a crispy texture, shake the colander gently to roughen the edges, increasing the surface area for a golden, crispy exterior during roasting.
Roast the Potatoes
- Transfer the potatoes to a large roasting tray, then drizzle with 1 tablespoon of olive oil, and sprinkle with sea salt and freshly ground black pepper. Add half of the rosemary leaves and crush the unpeeled garlic cloves before adding them to the tray. Toss everything together to coat the potatoes evenly in the seasoning.
Additional Step-by-Step Recipe Instructions
Prepare the Chicken:
Rub the chicken all over with 1 tablespoon of oil, a generous pinch of salt, and black pepper. Place the chicken in a sturdy roasting tray. Stuff the chicken cavity with the whole lemon, mixed woody herbs, and the remaining rosemary sprigs for aromatic flavor.
Roast the Chicken and Potatoes:
Roast both the chicken and potatoes in the preheated oven for 1 hour and 20 minutes, or until the chicken is golden and fully cooked through. Baste the chicken and shake the potato tray occasionally to ensure even roasting. If you like extra crispy potatoes, leave them in the oven a little longer after the chicken has finished cooking.
Rest the Chicken:
Once the chicken is roasted, remove it from the oven and transfer it to a platter to rest. This allows the juices to redistribute and ensures a tender, juicy chicken.
Make the Gravy:
While the chicken rests, boil the kettle. Tilt the roasting tray and use a spoon to skim off about three-quarters of the excess fat (save it in a jar for future cooking). Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the caramelized bits stuck to the tray. Gradually add 600ml of boiling water from the kettle, along with any juices that have collected from the resting chicken. Stir the mixture well, simmering it until it reaches your preferred consistency.
Strain the Gravy:
Once the gravy has thickened to your liking, pour it through a coarse sieve into a saucepan. Use the back of a ladle to push through all the flavorful bits from the tray, ensuring the gravy is smooth and rich.
Serve:
Keep the gravy warm until you’re ready to serve. You can either serve everything in the center of the table for a communal meal or plate it individually. Pair with steamed seasonal greens such as Swiss chard, spring greens, asparagus, or kale, along with all your favorite trimmings and sauces. English mustard is a great accompaniment to this roast.