Jamie Oliver Roast Chicken

 

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I’ve always wanted to try roasting a whole chicken, I bought roast chicken from Coles many times but not knowing what exactly they put in and the buttery flavour was so rich. I started to feel scare about how much fat I am consuming from eating the chicken bought outside. Ever since I’ve falling in love with all the “throw-in-the-oven recipe” I said to myself, hmmm let’s try roasting a whole chicken myself. Searching my best friend Mr. Google for an hour or so, here is the perfect recipe that I found – Jamie Oliver’s Roast Chicken.

With Christmas coming real soon, I am sure this will be a big hit recipe. Instead of frozen turkey which is abominably expensive, choosing a whole chicken instead can be a fantastic idea. I halved the original recipe because my serving size is for two. If you have more people you can choose a bigger chicken and double the ingredients portions.

Ingredients:

1 whole chicken (1kg or under) 
1 whole lemon, peel rind off then cut in quarter wedges  
1/3 block of butter softened (leave out from fridge before start cooking)
500g small potatoes     
2 bunches of fresh herbs, I choose thyme and rosemary   
1 tsp of salt and few twist of black crack pepper 
3 rashers of bacon, chopped
 
3 cloves of garlic, chopped

Directions:
1) Preheat oven to 220C.

2) Wash the chicken inside out and pat dry with some paper towels. Peel the rind off the lemon and chop it into fine bits. Add the rind and chopped bacon into the softened butter together with the chopped garlic. The butter should be soft so it is squishy but not melted to a liquid.

3) Picked some leafs from the fresh herbs and add in to the butter mixture together with the salt and pepper.

4) Carefully, with the chicken cavity facing you, peel the skin of the chicken away from the flesh without tearing it. You should feel a pocket form between the skin and the flesh. Using your hands, pick up some of the butter mixture and stuff it into the pocket you just created. Repeat on the other side.

5) Slice the lemon wedges and remaining herbs into the chicken cavity. You can tie the legs together at this point, or just leave them.

6) Place the chicken in the hot oven with the potato underneath and leave it for 25 minutes.

7) After 25 minutes, remove the chicken from the oven. You will notice that the butter has melted into the tray and the skin is starting to brown. With a pair of tongs or chopsticks, lift the chicken and quickly toss the potatoes in the butter. Then, place the chicken back onto the potatoes and return to oven for another 20 mins or so depending on the size of the chicken.

8 )  To test the chicken is done, stick a tester or knife into the drumstick or breast area of the chicken and see the juice that runs out is clear, if its red, leave it for a while longer.

9) When its done, remove and let the chicken rest for 10 minutes before serving.

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Mr. chicken, here I come…

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Massage ingredient for rubbing the baby

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Carefully tear off the skin above the cavity, creating a pocket and massage the chicken all over with the butter mixture using your fingers

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Sprinkle few of the herbs piece with the potato and ready to be bake in the oven

 

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3 Comments (+add yours?)

  1. Arwen from Hoglet K
    Nov 11, 2010 @ 08:53:35

    Looks lovely and golden brown, and I love all the herbs.

    Reply

  2. JanJan @ Cooking for My Love
    Nov 17, 2010 @ 02:52:59

    A very good roast chicken recipe! Thanks for sharing 🙂 Will try it one day!

    Reply

  3. JanJan @ Cooking for My Love
    Nov 17, 2010 @ 02:53:58

    A very easy but yummy recipe! Thanks for sharing, will definitely have a go one day 🙂

    Reply

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