Jamie Oliver’s Classic Roast Chicken with Herb Butter and Gravy

Ingredients

• whole chicken (A Label Anglaise chicken is used; the recipe says a large chicken serves 6–8 people.)
• marjoram (Finely chopped.)
• parsley (Finely chopped.)
• basil (Finely chopped.)
• salt (To season.)
• black pepper (To season.)
• olive oil (A couple of lugs for the herb mixture, plus the remaining mixture for rubbing over the chicken.)
• 2 butter (Two slices, pushed beneath the breast skin.)
• 1 lemon (Heat until hot, then stab before placing inside the chicken.)
• 1 garlic (One whole bulb.)
• 2 onions (Cut in half.)
• 1 tbsp plain flour (Heaped tablespoon, for thickening the gravy.)
• water (Enough to top up the roasting-tray juices and make the gravy.)

Steps

1. 1

   Finely chop the marjoram, parsley, and basil. Season the herbs with salt and pepper, add a couple of lugs of olive oil, and mix. The oil helps release the herbs’ natural flavors and oils.

2. 2

   Prepare the chicken by running a knife around the top of each leg and scoring the skin. Pop the leg’s ball joint and remove the end of each chicken leg.

3. 3

   Place the chicken on its side. Make three confident slices down each thigh to the bone so the thigh meat cooks more evenly with the breast and the herb oil can penetrate.

4. 4

   Carefully pull the breast skin toward you without tearing it. Slide a finger between the skin and breast meat to create a pouch, then use a small spatula to open the space farther.

5. 5

   Divide the chopped herb mixture in half. Carefully push half of the herbs beneath the breast skin, taking care not to tear the skin.

6. 6

   Push the two slices of butter beneath the chicken breast skin.

7. 7

   Heat the lemon until hot, then stab it. Place the hot lemon inside the chicken so it does not hinder the hot air as a cold lemon would.

8. 8

   Tie the chicken with butcher’s string. Fold the string in half, place it beneath the legs, bring it up to the small notches, and tie a knot. Bring the string between the breast and legs, turn the chicken over, and tie another knot to hold the bird in shape.

9. 9

   Rub the remaining herb-and-oil mixture all over the chicken.

10. 10

    Place the chicken in a roasting tray. Add the whole garlic bulb and the two onions, cut in half.

11. 11

    Roast at 220°C/425°F for 1 hour. The chicken is done when the meat pulls away from the bone and the juices run brown.

12. 12

    Remove the chicken from the tray and let it rest while you finish the gravy and bring the salads, greens, or potatoes together.

13. 13

    Place the roasting tray over heat. Add the heaped tablespoon of flour and mash it into the roasted garlic, onions, herbs, and juices.

14. 14

    Add water to the tray to top up the juices. Bring the gravy to a boil.

15. 15

    Strain the gravy to remove the chunks, pressing them with a ladle to extract as much flavor as possible.

16. 16

    Bring the strained gravy back to a boil.

17. 17

    Carve the rested chicken. Run a knife around the back of each leg and click it apart, then cut across to separate the drumstick and thigh. Pour any carving juices back into the gravy.

18. 18

    Carve a portion of breast meat, keeping the crispy golden skin and herbs beneath it. Serve the chicken with the gravy poured over the top.

Notes

The transcript says 225°C, while the visible on-screen text states 220°C/425°F; the visible recipe text was followed here. The source does not provide the chicken’s weight, exact herb or oil quantities, or a precise amount of water. Suggested accompaniments mentioned by the author are salad, greens, or potatoes.

Nutrition per serving

• main
• roasted
• British
• poultry
• gravy
• crispy-skin
• family-style
• dinner