Your Best Guide to Perfectly Roasted Chicken

 

The JUICIEST Baked Chicken Recipe You’ll EVER Make | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


 

Whole Roasted Chicken | Basics with Babish

Video taken from the channel: Binging with Babish


 

How to carve a chicken Jamie Oliver’s Home Cooking Skills

Video taken from the channel: Jamie Oliver


 

The Ultimate Roast Chicken • ChefSteps

Video taken from the channel: ChefSteps


 

PERFECTLY ROASTED CHICKEN | In Just A Few Easy Steps

Video taken from the channel: Kitchen & Craft


 

The Most Fool-Proof Roast Chicken You’ll Ever Make • Tasty

Video taken from the channel: Tasty


 

How to Cook Roast Chicken | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

An Easy Guide to Perfect Roast Chicken

Video taken from the channel: Associated Press


 

Gordon Ramsay & Daughter Prepare A Christmas Roast Chicken | Gordon Ramsay’s Festive Home Cooking

Video taken from the channel: Food Network UK


 

Whole Roasted Chicken | Basics with Babish

Video taken from the channel: Binging with Babish


 

The Ultimate Roast Chicken • ChefSteps

Video taken from the channel: ChefSteps


 

PERFECTLY ROASTED CHICKEN | In Just A Few Easy Steps

Video taken from the channel: Kitchen & Craft


 

The Most Fool-Proof Roast Chicken You’ll Ever Make • Tasty

Video taken from the channel: Tasty


 

How to Cook Roast Chicken | Jamie Oliver

Video taken from the channel: Jamie Oliver


Roast for 50–60 minutes, checking the temperature and turning the chicken once halfway through so the breasts face the back of the oven. An instant-read thermometer inserted into the thickest part of the breast should register 155°F (68ºC); it’ll climb to 165°F (74ºC) as the chicken rests. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden.

Roast the chicken uncovered until internal temperature is 160°F. After an hour, if much of the stock has evaporated add more. Start checking the chicken temperature after 20 minutes per pound (so for a 4 pound turkey, check after 80 minutes). Test temperature in. A roast chicken leaves behind the perfect base for a rich gravy.

Combine the roasting juices accumulated beneath the chicken in a pan with a spoonful of flour. Slowly add warm chicken. Interested in cutting up your own chicken? Learning to cut up your own chicken is so valuable. The amount of money you can save a year is amazing.

Plus you get to control the presentation. Here is our guide to mastering breaking down a chicken. There is one more thing to mention when it comes to chicken breast cookery.

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging. Wondering how to grill the best chicken? Perdue Farms offers the ultimate guide to make grilled chicken at home. Learn how to grill a whole chicken, chicken breasts, chicken legs and thighs, chicken wings and more, the perfect grill temperature for chicken, how to season your grill, how long to grill chicken, chicken seasoning and marinating techniques and other gas grilling tips from a Perdue.

Read on for 3 yummy dump chicken recipes (lemon garlic, salsa, and honey dijon), as well as a few tips for creating your own unique variations on dump chicken right in your Instant Pot! Related: 13 Extra Simple 3-Ingredient Recipes That Will Save Your Sanity. 3 Instant Pot Dump Chicken Recipes.

1. Lemon Garlic Dump Chicken. Ingredients: 2 tsp. The result is profoundly juicy roast chicken and vegetables with an intensely concentrated flavor.

During testing, one chicken was accidentally overcooked to an internal temperature of 190°F. In a pot over medium high heat, add the water, cloves, peppercorns, and salt. Cook, stirring frequently, until the salt has dissolved, then remove from heat.

Add the ice and stir until dissolved.

List of related literature:

A family friend and excellent home cook, Susie, shared her method with me years ago, and now it’s the only way I roast poultry.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Preheat oven to 450 F. rub the chicken with 2 tablespoons of oil, sprinkle with salt and pepper, stuff the chicken cavity with the prepared stuffing, cover a baking tray with the sliced onion then place the chicken (back side up) over the onions, place on the middle rack of the oven and roast uncovered for 40 minutes.

“Authentic Iran: Modern Presentation of Ancient Recipes” by Soraya Vatandoust
from Authentic Iran: Modern Presentation of Ancient Recipes
by Soraya Vatandoust
Xlibris US, 2015

In this recipe, the blast of heat at the outset renders fat and crisps up the skin before the operation—skillet and all—is moved to the oven, where you can cook the chicken as long as necessary without the risk of splattering or scorching.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Oven roasting: the following general points are particular to the roasting of poultry: a) All poultry should always be trussed correctly before roasting.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

The easiest way to roast chicken is to rub the skin with butter or oil, throw it into a hot or cold oven, roast it at 425 or so until the meat hits 165 degrees, and pull it out and eat it.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

See page 244 for step by step guide to preparing chicken for roasting.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

Roasting is one of the most wholesome ways to fix poultry.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

When the oil is hot, sear the chicken in batches for 2 to 3 minutes, then flip it over and sear for 2 to 3 minutes on the other side, until the outsides are browned and the internal temperature reaches 165°F; finish cooking the chicken in the oven if it starts to brown too much.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

To dehydrate the skin and make it crisp, we separated it from the meat and poked holes in the fat deposits to allow rendered fat to escape, then rubbed the skin with salt and baking powder before vertically roasting the chicken—a technique usually associated with the grill.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

STEP 4 Place a trivet of vegetables into a roasting tray Place the prepared chicken on top of the trivet and baste with vegetable oil.

“Professional Chef: Level 1 Diploma” by Neil Rippington
from Professional Chef: Level 1 Diploma
by Neil Rippington
Thomson Learning, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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134 comments

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  • Made it. It’s GOOD and surprisingly juicy. The wings seemed a bit salty, so I may be more judicious with the dry brine in the future. The rest of the bird had enough meat to balance out the salty skin.

  • I made this for Mother’s Day and both my parents couldn’t get enough. They said it was the best chicken they ever had! I was very proud of myself.

  • I came looking for a good Chicken recipe.
    What the actual F is this?

    Good job with the “Science” but I’m adding Herbs and Lemon and Garlic to mine.

  • It’s a Label Inglaise chicken.. which is about £20 a bird for a good sized chicken to serve 6 (which you won’t find on the typical high street).. last week I bought a chicken from Aldi, similar size and it cost me less than £4, plenty of salt on the skin before roasting and it was delicious.. why Jamie is advocating spending that much on a chicken I’m not sure, Ok it’s had a happier life I’m sure, but the chicken I bought from Aldi was free range and organic. If we could all afford to spend £20 on a chicken I’m sure we would, but what is the message in this respect Jamie?

  • Just made this with my brother and could not believe how crispy the skin turned out. Couldn’t get enough of the salt off though so while the meat was perfect, the skin was a salt lick.

  • to all the people complaining about the complexity and impracticality of this recipe…guys and girls…these videos are geared towards amateur home cooks that are interested in more advanced and complicated recipes and techniques. If you don’t like it or don’t feel you can accomplish it…then go to another video that’s a simpler technique. There’s nothing wrong with it just cause it takes a few hours instead of 4 days. These videos are just for people like me who are interested in trying new and different ways to achieve great results. I’m an amateur home cook but the difference is I actually have a desire to own advanced equipment and cook in ways less common to home cooks. That’s all this is…a recipe for a specific audience

  • Hi �� It looks so good!!! I’m sorry, What are those herbs u used? I only understand parsley… What was the others? Thank you ��

  • I dont get why people are so cynical about the equipment and stuff, i mean yes, it may not be practical but this is very educational technique-wise.

  • I just made this and it’s way to salty. Like so salty it hurts your tastebuds. And I used way less salt that what babish used in the video. I’m going to stick with brown people spices. Rosemary and thyme smell good but they taste like Christmas decorations.

  • I ‘lowballed’ the cooking method. I cooked mine at 425F for 50 minutes and it was nearly burned. I confirmed the temperature of my oven with a steel thermometer it read about 420 425F. So my oven is accurate.
    If I cooked this at 450F and for 1 hour it would have been burned. Chicken was a good medium to large size. This method is not good. If anything do not cook higher than 425F and adjust your cook time as needed with temp check on penetrating meat thermometer.

  • Why would you call it “jamie olivers” when its some other dude hacking a dry chicken like there’s nuggets of gold in there or something.

    As an amateur cook i need examples of GOOD cooking if i hope to ever produce anything of value. This is the blind leading the blind

  • Did this last night 1hr is actually not enough to get it juicy and golden crispy. Try 11/2hrs.I took mines out at an hr and it still wasn’t ready trust me an 1/2 an hour more will be perfect.

  • anyone else think He over salt stuff? Every time when there is a sauce or dressing, you always see 2 giant pinch of salt… too me that’s way to much lol

  • WOW!!! THAT CHICKENC LOOKS Sooo………OVER COOKED. but i do trust u can cook nice chicken. it’s not hard, it’s just smtimes u want get vlog done fast.

  • Some of this stuff isn’t very accessible or practical for most home cooks. I like ChefSteps content, but it’s too “millenial” or “hipster” sometimes that I’m turned off by their branding.

  • Some of this stuff isn’t very accessible or practical for most home cooks. I like ChefSteps content, but it’s too “millenial” or “hipster” sometimes that I’m turned off by their branding.

  • I love roasted chicken. I thought I had a perfect recipe until now. This is the most moist, flavorful, delicious chicken I have ever made. The gravy is perfect, I could drink it, actually I did. Thank you very much for this recipe.

  • Wow this dude is long winded AF… Im sure he’s a descent bloke but he’s not very entertaining or interesting. And Chris Edwards was right that chicken was raw as hell… How does this guy have a show?

  • Hey i did this and the result turned out really crispy and nice, my only issue was that the skin became a bit to salty for my taste even after removing as much salt as I could. Do you have any tips on ways to remove it efficiently. I used paper towels.

  • A lot of people are getting hung up on not having an industrial grade Rational oven at home but maybe this recipe is intended for people who work in a commercial kitchen. That being said, I tested this recipe with a standard convection oven and one rack of fridge space and it turned out perfectly. Then I tried it at the restaurant where I work with mind blowing results so I highly recommend this method even if it requires a little tweaking.

  • to all the people complaining about the complexity and impracticality of this recipe…guys and girls…these videos are geared towards amateur home cooks that are interested in more advanced and complicated recipes and techniques. If you don’t like it or don’t feel you can accomplish it…then go to another video that’s a simpler technique. There’s nothing wrong with it just cause it takes a few hours instead of 4 days. These videos are just for people like me who are interested in trying new and different ways to achieve great results. I’m an amateur home cook but the difference is I actually have a desire to own advanced equipment and cook in ways less common to home cooks. That’s all this is…a recipe for a specific audience

  • Should wash with cold water first. pretty sure all chickens get a bleach water bath before packaging. and I would put under broiler for a couple of mins at the end to crisp up the skin.

    Looks good though.

  • It’s not good to fill the bird with a half lemon because of the moisture… but it’s totally fine to lay the bird on a kilo of chopped veggies �� �� �� ��

  • We legit make our chicken with just salt and pepper, lemon, lemongrass, and garlic. It comes out delicious. Brining is an option to make the chicken moist even hours after cooking it.

  • Made this twice so far and both have been amazing, even fed my family for Christmas but this time my gf wasn’t feeling the gremolata on the chicken. So I felt like it would be great on pasta so I made the sauce as suggested and put in two tablespoons of flour to make into a roux. After that went blonde I coated it on linguine noodles and afterwards I was the man of the hour. Thank you Mr. Rea!

  • Hi �� It looks so good!!! I’m sorry, What are those herbs u used? I only understand parsley… What was the others? Thank you ��

  • Use vinegar and water and don’t splash water. You’ll still be washing the pan and utensils in the sink that handled raw meat, what’s the difference?

  • My kids are weird. They don’t like chicken unless it’s fried. Did this exact recipe and now everyone is in a food coma. With all the praise I only said, “Don’t thank me. Thank Babish.” Wife told me to post this comment.

  • The result looks yummy but the process is gross. Injecting stuff in the flesh, tying the feet together and let it hang for days? Sounds like a horror movie.

  • I can’t get a perfect roasted chicken. There is so much juice coming out of it, even after an hour of baking there is always a lot of liquid at the end of the pan… Chicken tastes like it was steamed. Any advice will be appreciated

  • Thank you for sharing this amazing Recipe i Will support your channel i hope you do the same and support mine i do cooking videos as well�������� looking forward for your next video……

  • Almost perfect. I roasted mine UPSIDE DOWN! I didnt realize what i’d done until i looked for the best spot to insert the thermometer!

  • The butter under the skin is missing. Use a small spatula with rounded edges and flexibility and force, gently, the skin from the breast, load the spatula with a tablespoon of butter and again under the skin we go leaving the butter behind. Gently re-arrange the skin to trap the butter and with any luck you didn’t rip the skin in the process and the butter becomes hermetically sealed in the chicken. Droooolll….!

  • Apparently the bacteria adds a different set of flavors that we haven’t experienced. It’s that “kiss the chef” flavor we’ve clearly been lacking. Salt and pepper is too much. Just toss the chicken in the oven ��

  • I can’t get a perfect roasted chicken. There is so much juice coming out of it, even after an hour of baking there is always a lot of liquid at the end of the pan… Chicken tastes like it was steamed. Any advice will be appreciated

  • I tried this recipe and it is ridiculously tasty. I love it. I would like to pin the recipe to my most loved recipes. Do you have a link to the recipe?

  • Except you didn’t brine the chicken. Shame on you babish. But maybe that should be your next basics episode, brining and pickling.

  • The ingredients you have here is different from the one posted in your website. In your website, theres bay leaf, thyme, half lemon inside. And you seasoned it with salt and pepper and lota of olive oil. Soo, i dont know which one is the true recipe.. ����‍♀️

  • My shicken came out tasty but next time I will try and cover it for 30mins as it burnt the skin a bit too much. The gravy was the easiest thing to make so thank you for the video!

  • Sam, there’s a better way to truss a chicken, and it does not involve any string at all. See the Korean street food method of trussing a chicken. It is way simpler: https://youtu.be/zKU15a1WRJY?t=42

  • Made this twice so far and both have been amazing, even fed my family for Christmas but this time my gf wasn’t feeling the gremolata on the chicken. So I felt like it would be great on pasta so I made the sauce as suggested and put in two tablespoons of flour to make into a roux. After that went blonde I coated it on linguine noodles and afterwards I was the man of the hour. Thank you Mr. Rea!

  • 3:54 Pork of any type causes me painful zits in all place included under my eye lid, in my ear canal, between my toes, and… and… yah there too, I always want to run to the doctor to know I don’t have to hack off my boys…. they always diagnos me with “I don’t know” and bill me a few thousand… no matter which place I go to. America has the best system cough to bill people cough one day they will figure out how to heal, not just drug and bill.

  • Made it. It’s GOOD and surprisingly juicy. The wings seemed a bit salty, so I may be more judicious with the dry brine in the future. The rest of the bird had enough meat to balance out the salty skin.

  • Why tf is everyone hating on the chicken?have any of you people tasted the chicken? Nah y’all too lazy to cook for yourself most of y’all just watching for entertainment

  • I dont know if Ill get an answer in time, but I just removed the salt after a 24-hours brine. I must wait 4 hours before I can cook it because I dont wanna serve cold chicken. How should I store it meanwhile? And would it be smart or stupid to make the butter/fat/spices rub and rub it now and let it marinade meanwhile or will this ruin the crispyness in the skin?

  • HELP PLEASE! Does anyone have an idea when they go and poke holes in the chicken, only the upper part or do you have to flip it over and do the bottom part as well?

  • When cooking at home try spatchcocking your chicken, brine it in a tub in the fridge for a day, remove from brine and dry exterior and interior of bird then bake/roast in oven at 400ish degrees and in the last 10-15 of cooking broil on high and occasionally rotate to prevent burn and achieve perfect crisp.

  • why y’all angry because the spice is just salt pepper? bitches it’s your choice if you want more spice, simple. don’t be immature. if you want more spice add it

  • I made this after watching this video yesterday. I used all of the salt,pepper GP mixture. I think it was… NO it definitely was too much. I couldnt even eat the skin. So I am guessing you didnt use all of it? Other than the skin it was absolutely delish!

  • why y’all angry because the spice is just salt pepper? bitches it’s your choice if you want more spice, simple. don’t be immature. if you want more spice add it

  • Can u please teach things that can be prepared in normal home kitchen, i was really attracted by the word ultimate but the oven and time need to prepare really is over my budget��

  • Just finished the last bits of this chicken. Thx a lot @jamie for these tricks. Added roasted potatoes and added a dollop of cream to the sauce. Everybody loved it (even the cat!)

  • Made this last night (without doing the 24 hour cure) and it was the most delicious, juiciest chicken ever. Thank you for raising my cooking skills +3!

  • It’s not good to fill the bird with a half lemon because of the moisture… but it’s totally fine to lay the bird on a kilo of chopped veggies �� �� �� ��

  • I can’t believe how this guy is in the kitchen he’s phenomenal!
    I’d love to see the bloopers of his videos, must be hilarious!
    I want you to be my friend Jamie!

  • Can see why your multiple restaurants closed down this chicken you cooked on here looks raw. Raw on the inside and no crisp on the outside layers. All you see is rawness.

  • I love the way you cut the chicken and season it with only salt and pepper. Would that be possible with hen? And one more thing, how would I check if the chicken is cooked if I don’t have thermometer? Thank you

  • anyone else think He over salt stuff? Every time when there is a sauce or dressing, you always see 2 giant pinch of salt… too me that’s way to much lol

  • I’ve washed my chicken all my life and never got sick by doing so. I dunno why that’s so controversial lol do as you please people.

    Btw that breast is like sahara. I’d deal with a soggy skin but not a dry chicken.

  • Fantastic video! One of the best on YouTube for making roast chicken. Thank you Tasty for the time and care you have put into generously sharing your knowledge with all of us. I don’t understand why people don’t go and create their own videos to tell us how to make roast chicken instead of criticising such an enjoyable, well made, easy to follow video. I hope you ignore these critics and are not deterred from creating other videos. Delia smith tuned the comments section off for her video on making roast chicken. You could do that too, if you wanted.

  • Just finished the last bits of this chicken. Thx a lot @jamie for these tricks. Added roasted potatoes and added a dollop of cream to the sauce. Everybody loved it (even the cat!)

  • My shicken came out tasty but next time I will try and cover it for 30mins as it burnt the skin a bit too much. The gravy was the easiest thing to make so thank you for the video!

  • Superlecker und einfach. Unklar warum das Video und das verlinkte Rezept ein bisschen verschieden sind, aber ich hab mir aus allem was rausgesucht:-o Das mit der Zitrone im Huhn war toll, der Tip die Zitrone in der Mikrowelle heiß zu machen war gut. Trotzdem dürfte die Zeit im Ofen etwas länger sein, mein Gemüse war nicht mal richtig weich. Aber tatsächlich: the secret of life is butter

  • The skin was so salty it was almost inedible. Before I put it in the oven I wiped it with my hand, was that not enough? Should I use a paper towel next time?

  • Tried this today and it was phenomenal�� don’t think I’m ever going to opt for store bought roast chicken again�� Thank you Jamie!!!

  • I just made this and it’s way to salty. Like so salty it hurts your tastebuds. And I used way less salt that what babish used in the video. I’m going to stick with brown people spices. Rosemary and thyme smell good but they taste like Christmas decorations.

  • Cooking 2 roast chickens right now in a big roaster pot oven…because my apt. oven is useless….it’ll be ready about noon…then make gravy and go to work..I’m sure there will be some left for me….?….��

  • I feel sorry for the people who think this chicken is raw, because they’ve probably spent their whole life eating dry, overcooked chicken.

  • Astonishingly bad knife skills right forefinger down the spine left hand fingertips exposed while sawing (not slicing) the breast scraping the edge across the board! This guy shouldn’t be allowed within 100 miles of a kitchen!

  • I ‘lowballed’ the cooking method. I cooked mine at 425F for 50 minutes and it was nearly burned. I confirmed the temperature of my oven with a steel thermometer it read about 420 425F. So my oven is accurate.
    If I cooked this at 450F and for 1 hour it would have been burned. Chicken was a good medium to large size. This method is not good. If anything do not cook higher than 425F and adjust your cook time as needed with temp check on penetrating meat thermometer.

  • Just made this recipe. Amazing. My first time roasting a whole chicken and it turned out amazing. Gravy was finger licking good too. Thanks Jamie.

  • I did it two times. One time following you precisely and the second time glazing the skin with some bbq marinade, both were amazing but I would suggest you guys try the later variant as well. I glazed it after 30 minutes in the oven and set it back in for another 15 mins.

  • You’d think Gordon wants the “boyfriend” to cook dinner so he can judge him! But ofcourse she can’t tell him her father is Gordon… that’s the surprise ����

  • To whom it may concern I would like to try this with turkey breast rolled up with the skin. I believe it will work just wanted to know if you had any suggestions/ tips on trying this with a turkey which would be more heavy in weight, I do have this oven? Thanks looking forward to hearing your response on this issue.

  • chef it looks like u do not know what is the clima ( waterdrop above) for. set on 20-30% next time and u will not see this steam and smoke when u open the door.:)

  • The ingredients you have here is different from the one posted in your website. In your website, theres bay leaf, thyme, half lemon inside. And you seasoned it with salt and pepper and lota of olive oil. Soo, i dont know which one is the true recipe.. ����‍♀️

  • The skin was so salty it was almost inedible. Before I put it in the oven I wiped it with my hand, was that not enough? Should I use a paper towel next time?

  • So are you going to make another video where you apologize for all the ruined, over salted inedible chickens that are sitting in trash cans all over the English speaking world because we took your word for it? Because that amount of Diamond kosher salt is beyond absurd. My dinner was ruined and you’re a dickhead.

  • I made this chicken last night and WOW, it was the best roast chicken I have ever made. It was so good I started sending this video to all my sisters so they can make it as well. This will be my go to recipe for sure.

  • If you want a delicious roasted chicken, try to remember the song by Simon & Garfunkel, “Parsley, Sage, Rosemary and Thyme.” Use these fresh herbs on your chicken and you will understand what I’m talking about when I say, DELICIOUS! Incidentally, you’ll be better off spatchcocking your chicken so that the chicken lays completely flat.

  • I dont know if Ill get an answer in time, but I just removed the salt after a 24-hours brine. I must wait 4 hours before I can cook it because I dont wanna serve cold chicken. How should I store it meanwhile? And would it be smart or stupid to make the butter/fat/spices rub and rub it now and let it marinade meanwhile or will this ruin the crispyness in the skin?

  • Thanks Jamie for showing us how to roast a chicken that delicious. Now this is one of my top favorite which I make a few times a month ❤️❤️❤️

  • My kids are weird. They don’t like chicken unless it’s fried. Did this exact recipe and now everyone is in a food coma. With all the praise I only said, “Don’t thank me. Thank Babish.” Wife told me to post this comment.

  • My experience with full lemon instead of squeezed lemon juice into the chicken is that, It gives a bitter un eatable taste to the chicken

  • The actual ratio for dry brine is a.5% salt by weight for a well seasoned bird. People are having issues with the salt content because they are using a whole damn box of kosher salt LOL

  • Why does it have to be super crispy? I saw no fat at all, what for me is a no brainer > fat is taste. If I put butter with lemon juice on and under the skin, it will be also crispy (French style). Trick is slow cook, 150c for 1 hour en last 10 minutes 300c.

  • Tim, I like the way you flip your bird:-) The note about Wondra flour: it seems to be like a tangzhoung (if I have spelled that correctly) and your description finally fit the pieces of information for me. Thanks!

  • Normally I use “The Ragusea Method” as I like to call it. Adam Ragusea is a genius when it comes to roasting chicken however that chicken looked like if food took the shape of art itself. Gotta give this a shot, great video as always

  • Thank you, these recipes were great and this is the only stuffing I’ve had and actually liked, I’m not a fan of North-American style breaded stuffing but this was great with the chickpeas and very flavourful. The cake was really good too although my technique was not even close..my meringue’s turned out like thin wafers LOL but the taste was great and I added diced strawberries in the chocolate cream. For the bird I mixed things up and ended up mashing this and Jamie Oliver’s recipe together but it turned out fantastic. Will definitely make it again and again, it’s a keeper!

  • That meal could feed me or just two normal people. I eat a whole chicken. Like everyone at that table would get one spoonful of chickpeas if that is all he cooked.. The little girl at the end was funny.

  • It’s good to have a family be involved in cooking……..If they like to cook……looks like your daughter loves to cook….thanks for sharing.

  • If you want a delicious roasted chicken, try to remember the song by Simon & Garfunkel, “Parsley, Sage, Rosemary and Thyme.” Use these fresh herbs on your chicken and you will understand what I’m talking about when I say, DELICIOUS!

  • The yellow skin and fat is created from the chicken’s diet and it isn’t necessarily a sign of quality. Grass fed birds and free range chickens usually have deeper colored yellow fat than their grain fed counterparts. Grass fed and pastured poultry are typically more exposed to food that has more coloring carotenoids.

  • Thanks Jamie for showing us how to roast a chicken that delicious. Now this is one of my top favorite which I make a few times a month ❤️❤️❤️

  • Way too salty! Yes, I used good Kosher salt and even thoroughly washed it off. I still dry brine it now for 30 minutes with much less salt and still get a good tasting crunchy skin.

  • Tried it, and it was incredible! Don’t like the acidity of the lemon juice that much tough, so I’d reduce to half, or balance with more parsley than what I used. Loking forward to trying more basics!

  • He should have saved his money buying those sharp knives, bought a plane ticket to North Korea and launched a nuclear warhead on that chicken. Would have been a cleaner job.

  • Did this last night 1hr is actually not enough to get it juicy and golden crispy. Try 11/2hrs.I took mines out at an hr and it still wasn’t ready trust me an 1/2 an hour more will be perfect.

  • Is there a secret to keeping the skin on the breast once i cut it to nice slices. I feel like 80 percent of the time i can keep the skip on. But the other 20 perfent the skins falls off when i cut or gets out of place

  • I did not know how to carve a chicken until I watched this video. I followed the directions in the video. I did however add a shallot and some thyme into the cavity. When I took the chicken out of the oven it was nice and crispy. I allowed it to rest for 20 mins after cooking. The skin went soggy ): I was not expecting the meat to be as tender and delicious as it turned out. I have made a whole roast chicken perhaps twice before but never with just salt and pepper. The taste of this simple dish was amazing! Next time I will try roasting the chicken with just salt and pepper. I did put vegetables under the chicken, but most of the veggies got burnt to oblivion.

  • chef it looks like u do not know what is the clima ( waterdrop above) for. set on 20-30% next time and u will not see this steam and smoke when u open the door.:)

  • Ok we made it today at home w some peri peri nandos rice and wedges.
    It came out beautiful and scrumptious.
    The cooking time was about 1 hr +30 mins.
    The sauce was DELICIOUS too.
    Thanks for the recipe.

  • let me give you a tip on roasting a chicken. When its ready for the oven, place it UPSIDE down on a bed of thick sliced onions and Garlic cloves. This stops the breast drying out and keeps it moist while the fatty underside or the back of it self bastes it. You wont believe the difference. You also get a nice dark coloured sauce from the caramelised onions and you can squeeze out the roasted garlics into your gravy once youve made it and strained out the onions and burnt bits

  • It turned out pretty fine for me. One thing I noticed is the bitterness from the lemon. Did I do something wrong or is it supposed to be like that? I pierced the lemon several times with a knife, microwaved for 40s and put it in the chicken. I used organic unwaxed lemon. ��

  • To everyone on here complaining salt & pepper is not enough, crispy skin is not better than juicy meat, you have to wash the bird, blab ba blah… Have you actually tried this or are you just assuming you’re a master chef? I’ve done this several times now exactly as instructed and it’s effin awesome. It’s super juicy and delicious.
    Are there a million others ways to roast a chicken? Sure. Why don’t you just go do that instead of complaining about this video… ��

  • It turned out pretty fine for me. One thing I noticed is the bitterness from the lemon. Did I do something wrong or is it supposed to be like that? I pierced the lemon several times with a knife, microwaved for 40s and put it in the chicken. I used organic unwaxed lemon. ��

  • I just threw two chickens in the oven to roast and looked up your video to see if we did it similarly and we did almost the exact same thing, although I put garlic in the butter itself, and instead of dry brining I just salt the meat as I leave it out at room temp for a couple hours before popping it in the oven

  • see what he did there Maxy:)……….we absolutely do love you maxy:)……..however it is in my humble opinion that you haff to be a failure…..So sorry Maxy…..from Australia……….in fairness though:) Sam……..you are only 1 point above failure:)………ok I’m joking……I just love you guys….endless enjoyment…..never stop this channel

  • I’m so confused where’s his hair??? I just did a Google search for “Jamie Oliver’s hair” and everything is about his huge 2017 haircut? Is this NOT him? I feel like I’m caught between realities halp

  • It pissed me off how he cut through the leg and the wing. Plus he mentioned used that fork thingy to hold it in place was very important but then used his hand like a normal person anyway.

  • FFS, rinse your chicken. Yes, if you’re a complete moron and don’t use common sense, that could result in surrounding objects getting contaminated. Don’t be an idiot, that’s the real rule.

  • Sam, I absolutely love the show, but seriously you are insane lol. I believe the saying goes, doing the same thing over and over and expecting different results. I’ve watched you burn yourself more times than I can count. It’s hilarious because it’s not me getting burned but seriously dude you are crazy ��.

  • The big part of it that you can’t pull off in home is the excellent combi ovens. i cooked with them and they’re Simply amazing but cost around 30k xd

  • If you want a delicious roasted chicken, try to remember the song by Simon & Garfunkel, “Parsley, Sage, Rosemary and Thyme.” Use these fresh herbs on your chicken and you will understand what I’m talking about when I say, DELICIOUS! Incidentally, you’ll be better off spatchcocking your chicken so that the chicken lays completely flat.

  • Hey i did this and the result turned out really crispy and nice, my only issue was that the skin became a bit to salty for my taste even after removing as much salt as I could. Do you have any tips on ways to remove it efficiently. I used paper towels.

  • Will this same process work with turkey? I did this with chicken and it came out freaking amazing! Which is miraculous, because I’m not a very good cook (not clear why, but I suspect cooking, like most arts, demand a certain level of talent that i just don’t have like trying to play Van Halen on guitar, don’t have that one, either). But I want to do something with my holiday turkey that isn’t same ol’, same ol’ without resorting to building a potential fryer volcano in my backyard?

  • The minute she said not to wash the chicken as it increases the risk of bacterial contamination in the kitchen, I was done with this channel. Preaching is fine but don’t preach unhygienic ways to the public via a cooking channel, with half knowledge of things. How do you think people get infected even with cooked food? The dumbest thing I have ever heard is this. Stick to cooking please.

  • Just made this recipe. Amazing. My first time roasting a whole chicken and it turned out amazing. Gravy was finger licking good too. Thanks Jamie.

  • It’s a Label Inglaise chicken.. which is about £20 a bird for a good sized chicken to serve 6 (which you won’t find on the typical high street).. last week I bought a chicken from Aldi, similar size and it cost me less than £4, plenty of salt on the skin before roasting and it was delicious.. why Jamie is advocating spending that much on a chicken I’m not sure, Ok it’s had a happier life I’m sure, but the chicken I bought from Aldi was free range and organic. If we could all afford to spend £20 on a chicken I’m sure we would, but what is the message in this respect Jamie?

  • I tried it at home. I hung it in the fridge for 3 days, hung it in the oven, did max temp (525, wouldn’t recommend this in an apartment), and it was good but no where near as browned or crispy skinned as that. I even went broil mode at 450 in my convection oven for 5 minutes a side but it didn’t get there.

  • I’m using this video for Thanksgiving since my family doesn’t rlly like turkey but I was wondering, was the salt sure supposed to make it THIS salty? I used even less salt than babish and mad sure to brush as much of it off but it’s really REALLY salty:/

  • OK I did this tonight without the overnight salt cure but UMMMMMM OMG. This chicken is amazing. Can’t wait for the rest of this week’s meals with it.

  • I can’t believe how this guy is in the kitchen he’s phenomenal!
    I’d love to see the bloopers of his videos, must be hilarious!
    I want you to be my friend Jamie!

  • Use vinegar and water and don’t splash water. You’ll still be washing the pan and utensils in the sink that handled raw meat, what’s the difference?

  • I did it two times. One time following you precisely and the second time glazing the skin with some bbq marinade, both were amazing but I would suggest you guys try the later variant as well. I glazed it after 30 minutes in the oven and set it back in for another 15 mins.

  • That’s what my family would call a Norman Rockwell chicken, it’s perfect! I love making roasted chicken, super easy and so many ways to use the leftovers. Plus the stock from the rest of the bird is worth its weight in gold! �� I never thought to remove the wishbone before roasting, what a clever idea! Do you do the same with turkey? I taught my son how to carve the bird last Thanksgiving and he really enjoyed it. Removing the wishbone ahead of time would make his new job easier. Great tips!

  • I will try this method, because Heston does the same as well, cook at 60C, then rest for 1 hr, than blast it with hottest temp for 10 mins.

  • To whom it may concern I would like to try this with turkey breast rolled up with the skin. I believe it will work just wanted to know if you had any suggestions/ tips on trying this with a turkey which would be more heavy in weight, I do have this oven? Thanks looking forward to hearing your response on this issue.

  • Don’t knock it till you try it!

    I just tried roasting a chicken again. Other than adding a small sprig of terragon ( I made sure there was no moisture on it) to the cavity, I followed the instructions in the video. I don’t think the terragon made any difference and won’t bother with any herbs next time. The skin was exceptionally crispy and the meat was exceptionally juicy, just as promised by Tasty.

    The instructions in this video made the flavours in this chicken really shine, without being drowned out by other flavours.

    I now no longer feel the need to follow more complicated roast chicken methods / recipes. This chicken in my opinion is truly divine!

    When I first watched the video, I though it sounded boring. However now I have tried doing more or less exactly as Tasty directed, I am converted!

    Tasty, thank you so much for all the work you have put into creating the most divine roast chicken and presenting it in such a professional manner.

  • FFS, rinse your chicken. Yes, if you’re a complete moron and don’t use common sense, that could result in surrounding objects getting contaminated. Don’t be an idiot, that’s the real rule.

  • let me give you a tip on roasting a chicken. When its ready for the oven, place it UPSIDE down on a bed of thick sliced onions and Garlic cloves. This stops the breast drying out and keeps it moist while the fatty underside or the back of it self bastes it. You wont believe the difference. You also get a nice dark coloured sauce from the caramelised onions and you can squeeze out the roasted garlics into your gravy once youve made it and strained out the onions and burnt bits

  • Since we’ve been in quarantine, I’ve been craving a rotisserie chicken from Costco but wanted to avoid the crowds. I looked up recipes for whole chickens to make myself on YouTube and came across your video. It looked so good. I decided to try and make it for my family. It came out great and super juicy. My whole family loved it! I have subscribed and will try to replicate your other dishes as well. Thank you!

  • at 4:45 when he mention BF situation she has rolled her ice so nicely:P. Like “omg dady why did you have to said this, just s.t.f.u. pretty please”:)