Jamie Oliver Simple Roast Chicken

The Jamie Oliver Simple Roast Chicken is everything you want from a comforting, crowd-pleasing roast. Golden crispy potatoes, juicy chicken infused with herbs and lemon, and a rich, savory gravy to bring it all together. I made this last Sunday for a family dinner and couldn’t believe how easy it was for such stunning results. (inspired by Jamie Oliver)

Ingredients Needed

For the Roast:

• 1kg (2.2 lbs) Maris Piper potatoes
• Olive oil
• ½ a bunch (10g) of fresh rosemary
• 1 bulb of garlic
• 1 x 1.6kg (3.5 lbs) 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

For the Gravy:

• 1 heaped tablespoon (15g) plain flour

How To Make Jamie Oliver Simple Roast Chicken

1. Prep the Oven and Potatoes: Start by preheating your oven to 200°C/400°F/gas 6. Peel your potatoes and halve any large ones. Parboil them in salted water for 12 minutes. Once drained, let them steam-dry for 2 minutes and give them a little shake in the colander to roughen the edges for maximum crispiness.
2. Get the Potatoes Roasting: Toss the potatoes into a roasting tray with a good drizzle of olive oil, sea salt, and black pepper. Strip in half the rosemary leaves and add a few whole unpeeled garlic cloves. Toss well to coat and spread them out.
3. Prepare the Chicken: Rub the chicken with a tablespoon of olive oil, salt, and pepper. Stuff the cavity with the lemon, halved, and your bunch of woody herbs along with the rest of the rosemary. Place it directly over the potatoes in the same tray.
4. Roast to Perfection: Roast the chicken and potatoes together for 1 hour and 20 minutes. Halfway through, baste the chicken with the pan juices and give the potatoes a toss for even browning. If your potatoes need a bit more time to crisp up, leave them in the oven while the chicken rests.
5. Make the Gravy: Once the chicken is done, move it to a platter to rest. Skim most of the fat from the roasting tray, keeping a little back for flavor. Place the tray over medium heat, stir in the flour, and scrape up all the golden bits. Add 600ml (2.5 cups) of boiling water and any chicken resting juices. Stir and simmer until your gravy thickens to your liking.
6. Serve and Enjoy: Strain the gravy through a sieve and keep it warm. Carve up the chicken and plate it with the golden roast potatoes and your favorite greens. Don’t forget a dollop of mustard or some seasonal sides for a proper feast.

Why I Love This Recipe

This is my go-to roast when I want maximum flavor with minimum fuss. It’s a real classic, and the best part is how everything cooks together in one tray. The lemon and herbs make the chicken so fragrant, and the potatoes soaking up all those juices? Next level.

Recipe Tips

• Parboil your spuds: This step gives you that fluffy interior and crispy edge.
• Use a meat thermometer: Chicken is perfectly done at 75°C (165°F) at the thickest part.
• Save the fat: Skim and save leftover fat for incredible roasties another day.
• Switch up herbs: Use whatever woody herbs you have on hand.
• Rest the chicken: 10 minutes resting helps the juices settle so every slice is tender.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover roast chicken cool to room temperature and transfer to an airtight container. Keep in the fridge for up to 3 days.
• Freeze: Wrap cooled chicken tightly in foil or plastic wrap and store in a freezer bag. Use within 3 months. Thaw in the fridge before reheating.
• Reheat: Place the chicken on a baking tray, cover with foil, and reheat in a preheated oven at 180°C/350°F for 15-20 minutes.

FREQUENTLY ASKED QUESTIONS

• Can I use a different type of potato?
  Absolutely! Yukon Gold or King Edward also roast beautifully.
• Do I need to baste the chicken?
  Yes—it helps keep the meat juicy and adds flavor to the skin.
• What can I serve this with?
  Steamed greens, roasted root veg, stuffing, or even a Yorkshire pudding!
• How do I know the chicken is cooked?
  Check that the juices run clear when pierced, or use a thermometer for accuracy.
• Can I make gravy without flour?
  Totally. Just simmer the pan juices to reduce and intensify the flavor.

Nutrition Facts

Serving Size: 1 serving (approximately 85g or 3 oz)

• Calories: 433
• Total Fat: 14.4g
• Saturated Fat: 3.4g
• Total Carbohydrate: 34.8g
• Dietary Fiber: 2.6g
• Sugars: 1.2g
• Protein: 43.4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)
• Jamie Oliver 5 Ingredients Lamb Kofta
• Jamie Oliver Lamb Casserole
• Jamie Oliver Slow Cooker Beef Stew