Roast chicken is a weekly staple in our home. Not only is it a great meal along with a mixed green salad, but it’s truly a meal that keeps on giving. Roasted chicken with greens one night; chicken risotto, tortilla soup, or pot pie the next! Not to mention incredible homemade chicken stock.
Although there are many ways to roast a chicken, the best method I have come across is Jamie Oliver’s method. Rather than roasting the chicken at a higher temperature for a shorter amount of time, this recipe starts the chicken in a piping hot oven and is then “slow” roasted for about 1 hour and 20 minutes.
This result is the juiciest, most beautifully browned, tender chicken I have ever eaten! And all of the herbs, lemon, and garlic make the house smell incredible.
Perfectly Roasted Chicken
Recipe Source: Jamie Oliver
(1) 3.5 lb. organic, free-range whole chicken
2 medium organic onions, peeled
2 organic carrots
2 organic celery stalks
1 head of garlic
1 organic lemon
few sprigs of rosemary or thyme
sea salt & freshly ground pepper
1. Preheat oven to 475 degrees.
2. Roughly chop the onion, carrots, and celery stalks into large pieces and place in the bottom of a roasting pan.
3. Thoroughly wash the inside and outside of the chicken (making sure to remove any gizzards) and pat dry. Place chicken, breast side up, in roasting pan on top of vegetables.
4. Half the lemon and squeeze juice from both halves over chicken. Place lemon halves inside chicken cavity. Cut the head of garlic in half, crosswise, and place in cavity along with the rosemary or thyme sprigs. Drizzle olive oil over chicken to lightly coat. Sprinkle liberally with sea salt and freshly ground pepper.
5. Place chicken in preheated oven, then immediately turn the heat down to 400 degrees. Roast chicken for 1 hour and 20 minutes, or until fully cooked.
6. Remove from oven and let rest 15 minutes before carving.