Jamie Oliver’s Roast Chicken With a Twist


My mum used to make chicken roast and gravy every Christmas. That is a Christmas memory etched into my mind. Now that the holiday season is round the corner, I feel like I should prep myself to make the Christmas Roast. Netflix is already putting me in the mood with their Christmas Movie Marathon. Now. Now. I picked up this Jamie Oliver’s recipe and twisted it a little!  He uses herbs, and I used a mix of onions and garlic!


  • 1 lemon
  • 1 x 1.4 kg whole free-range chicken
  • olive oil
  • butter
  • grated onion
  • grated garlic
  • carrots
  • potatoes
  • beans


  1. Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
  2. Halve the lemon, and fry the grated onion and garlic in a pan.
  3. Rub inside the chicken cavity with sea salt and the onion-garlic mix, 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 some butter.
  5. Push the lemon halves into the cavity, 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, and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.
  7. Remove the hot tray from the oven and drizzle with a little oil. Wash and prep the vegetables, and cut into bite-sized pieces. Make a bed of vegetables on the tray. Put the chicken into the tray (on top of the vegetables), breast-side down. Roast for an hour, or until golden and cooked through – the skin should be really crispy.

I burnt the damn chicken a little bit, but this roast was deliciously scrumptious!


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