Jamie Oliver shares method for his farmhouse roast chicken
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For the past few weeks, Jamie Oliver has been helping households up and down the country prepare for Christmas dinner by getting ahead with the food preperations. For anyone who still wants to cook a roast dinner this Sunday, but needs to spend their time wrapping presents, the television chef has shared his relatively quick and easy roast chicken recipe which will have everyone leaving compliments to the chef.
Speaking about the recipe, Jamie said: “I cook this every week and I always try to do something different with it.
“Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt. ”
The recipe serves four, and is cooked in one hour and 20 minutes. Jamie’s website rates the difficulty as “not too tricky”.
Two bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
Four fresh bay leaves
One 1.4 kg whole free-range chicken
Two sprigs of fresh rosemary
1. Preheat the oven and a roasting tray to 220ºC/425ºF/gas seven.
2. Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
3. Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn’t rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it’s normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
4. Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
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5. Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
6. Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about three or four times to allow the heat to penetrate directly.
7. Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for five minutes, then lean it to the other side, still breast-side down. Cook for another five minutes, then place the chicken on its bottom and cook for one further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken.
Trust me – it’s not fiddly, it’s pukka.
For anyone looking for a roast chicken will all the vegetables, Jamie has a one roasting tray dish.
Taking to Instagram, he wrote alongside an image: “#recipeoftheday roast chicken with lemon herbs and veg- perfect for Sunday lunch.
“This recipe is super reliable and gives you juicy meat and crispy skin every time nothing beats a good roast!! Get the recipe on my website guys xxx.”
Emily Tych commented below: “Juicy meat and crispy skin.”
Illyria added: “This is possibly my favorite recipe ever. It’s become a staple in our house!”
Amy said: “I have been using this [recipe] ever since cooking my first roast at 19. Never, ever fails!”
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