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rate
Prep 10 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 1.6-1.8kg free range chicken
  • Olive oil
  • 55 g Butter at room temperature
  • salt and pepper
  • 300 ml chicken stock (optional)
Flavours to add to the butter
  • 3 cloves garlic, peeled and crushed, 1 tbsp chopped fresh rosemary
  • 1 tbsp paprika, finely grated zest of 1 lemon
  • 1 tbsp garam masala, 1 tsp hot chilli powder
  • 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground ginger and grated zest of 1⁄2 orange
  • 2tsp Chinese five spice, finely grated zest of 1 lime
  • 2 cloves peeled and crushed garlic, finely grated zest of 1 lemon, 2 tsp dried oregano and 1 tsp hot paprika
  • 1 tbsp ras-el-hanout (North African spice mix)
Roast Chicken Roast Chicken

Roast Chicken

Perfectly cooked roast chicken

Chicken is an extremely versatile ingredient that can be cooked in almost any style and can take on pretty much any flavour thrown at it. Roasting a whole chicken is so simple to do: simply brush with butter and season well, follow the cooking method here, and the end result will be a succulent, juicy chicken that can be served hot or cold. You can also add all sorts of herbs, zests and spices to the butter giving you some amazing combinations to match dishes you might be making. The key is to buy the best-quality chicken and ingredients you can, for a superior flavour and end result. 


Remove the chicken from any wrapping, pat the skin dry with kitchen paper and leave out of the fridge for 30 minutes before cooking. 


Heat the oven to 200℃


Add a trickle of olive oil in the bottom of a roasting tray, then sit the chicken on it. Brush, rub or spread the butter all over the chicken skin. Season with salt and pepper.


Turn the chicken breast-side down, and roast in the oven for 40 minutes, basting with the butter every so often. 


Turn the chicken over so it’s breast-side up. Baste with the buttery juices and return to the oven for a further 20 minutes until golden.


To check it is cooked, pierce between the thigh and breast with a skewer. The juices should run clear. If they are still pink, return to the oven for 10 minutes. 


Transfer the roasted chicken to a plate, breast-side down, which will make sure the juices keep the breast meat really juicy. Leave to rest for 15 or so minutes. Turn the rested chicken breast side up to serve. 


If you want to make the most of the flavour left in the pan, put over a high heat on the hob. Once it’s sizzling, pour in the chicken stock, scraping the sticky juices in the base of the tray. Simmer for a couple of minutes, strain through a sieve and use to pour over the carved chicken. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Roast Chicken

Perfectly cooked roast chicken

Chicken is an extremely versatile ingredient that can be cooked in almost any style and can take on pretty much any flavour thrown at it. Roasting a whole chicken is so simple to do: simply brush with butter and season well, follow the cooking method here, and the end result will be a succulent, juicy chicken that can be served hot or cold. You can also add all sorts of herbs, zests and spices to the butter giving you some amazing combinations to match dishes you might be making. The key is to buy the best-quality chicken and ingredients you can, for a superior flavour and end result. 

favorite
print
rate
Prep 10 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 1 1.6-1.8kg free range chicken
  • Olive oil
  • 55 g Butter at room temperature
  • salt and pepper
  • 300 ml chicken stock (optional)
Flavours to add to the butter
  • 3 cloves garlic, peeled and crushed, 1 tbsp chopped fresh rosemary
  • 1 tbsp paprika, finely grated zest of 1 lemon
  • 1 tbsp garam masala, 1 tsp hot chilli powder
  • 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground ginger and grated zest of 1⁄2 orange
  • 2tsp Chinese five spice, finely grated zest of 1 lime
  • 2 cloves peeled and crushed garlic, finely grated zest of 1 lemon, 2 tsp dried oregano and 1 tsp hot paprika
  • 1 tbsp ras-el-hanout (North African spice mix)

Remove the chicken from any wrapping, pat the skin dry with kitchen paper and leave out of the fridge for 30 minutes before cooking. 


Heat the oven to 200℃


Add a trickle of olive oil in the bottom of a roasting tray, then sit the chicken on it. Brush, rub or spread the butter all over the chicken skin. Season with salt and pepper.


Turn the chicken breast-side down, and roast in the oven for 40 minutes, basting with the butter every so often. 


Turn the chicken over so it’s breast-side up. Baste with the buttery juices and return to the oven for a further 20 minutes until golden.


To check it is cooked, pierce between the thigh and breast with a skewer. The juices should run clear. If they are still pink, return to the oven for 10 minutes. 


Transfer the roasted chicken to a plate, breast-side down, which will make sure the juices keep the breast meat really juicy. Leave to rest for 15 or so minutes. Turn the rested chicken breast side up to serve. 


If you want to make the most of the flavour left in the pan, put over a high heat on the hob. Once it’s sizzling, pour in the chicken stock, scraping the sticky juices in the base of the tray. Simmer for a couple of minutes, strain through a sieve and use to pour over the carved chicken. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.