How to Cook Roast Chicken | Jamie Oliver
by Jamie Oliver
Master the art of roasting chicken with Jamie Oliver's time-tested recipe. This straightforward yet elegant dish yields tender, succulent chicken with crispy skin and aromatic herbs infusing every bite. Whether you're cooking for a special occasion or a simple weeknight dinner, this method ensures consistent, delicious results. The slow cooker adaptation allows for even gentler cooking, resulting in incredibly moist meat that falls from the bone
Watch: How to Cook Roast Chicken | Jamie Oliver
Original recipe video — click to play
Original method: 45 minutes at 200°C
Ingredients
Main
- 1 ½ kg whole chicken, room temperature
Ideally removed from the fridge 30 minutes before cooking
- 2 tsp sea salt
- 1 tsp black pepper, freshly ground
Herbs & Aromatics
- 3 sprigs fresh thyme, whole
Add in final 30 minutes of cooking to preserve flavour
- 2 sprigs fresh rosemary, whole
Add in final 30 minutes of cooking to preserve flavour
- 1 whole lemon, halved
Stuffed inside the cavity
Liquid
- 250 ml chicken stock
Reduced quantity for slow cooker use
Finishing
- 2 tbsp extra virgin olive oil
For browning the chicken initially
Method
- 1
Pat the chicken dry with kitchen paper. Season generously inside and out with sea salt and freshly ground black pepper.
~5 mins - 2
Stuff the cavity of the chicken with the halved lemon and place the thyme and rosemary sprigs alongside it (reserve some herbs to add later if preferred).
~3 mins - 3
Heat olive oil in a large frying pan over a high heat. Carefully place the chicken skin-side down in the hot pan and brown for 3–4 minutes until the skin is golden. This step develops flavour and helps the skin remain crisp.
~4 minsTip: Use oven mitts or tongs to handle the chicken safely
- 4
Transfer the browned chicken to your slow cooker, skin-side up. Pour the chicken stock around the chicken (not over it, to help preserve the skin).
~2 mins - 5
Cover and cook on Low for 6 hours or High for 4 hours. The chicken is ready when the thickest part of the thigh reaches 75°C on a meat thermometer and the juices run clear when pierced.
~6 hrsTip: Check at the 5-hour mark if cooking on Low to ensure the chicken isn't overcooked
- 6Optional step
In the final 30 minutes of cooking, if desired, add fresh thyme and rosemary sprigs directly into the slow cooker for a stronger herb flavour.
~1 min - 7
Once cooked, carefully remove the chicken from the slow cooker and place it on a warmed serving platter. Cover loosely with foil and rest for 10 minutes before carving.
~10 minsTip: Resting allows the juices to redistribute, keeping the meat moist
- 8Optional step
For extra crispness, place the rested chicken under a preheated hot grill (at least 200°C) for 2–3 minutes, watching carefully to avoid burning.
~3 minsTip: This step mimics oven-roasted skin; omit if you prefer a simpler finish
- 9
Strain the cooking liquid into a jug to use as gravy. Carve the chicken and serve hot with the pan gravy, seasonal vegetables, and accompaniments of your choice.
~5 minsTip: The cooking liquid makes an excellent gravy base; enhance with cornflour slurry if you prefer a thicker sauce
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can cook on High for approximately 4 hours. The chicken will be cooked through and tender, though cooking on Low for 6 hours generally produces slightly more succulent meat. Either setting will yield excellent results; simply use a meat thermometer to check doneness—the thickest part of the thigh should reach 75°C
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