Roast Chicken Jamie Oliver

Instructions

1. Preheat your oven to 400°F (200°C) and position the rack in the middle. Make sure your chicken is at room temperature before cooking for even roasting.

2. Pat the chicken dry with paper towels to ensure a crispy skin. Place the chicken in a roasting pan or a baking dish.

3. Drizzle olive oil over the chicken, rubbing it into the skin evenly. Squeeze the juice of the lemon over the chicken and place the lemon halves inside the cavity.

4. In a small bowl, mix together the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Rub this herb mixture all over the chicken, making sure to coat it thoroughly.

5. Tie the chicken legs together with kitchen twine to help the bird cook evenly. Tuck the wings under the body of the chicken or use small skewers to secure them.

6. Place the roasting pan in the oven and roast the chicken for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

7. Halfway through the cooking time, baste the chicken with the pan juices to keep it moist and add flavor.

8. Once the chicken is cooked through, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 10-15 minutes to allow the juices to redistribute before carving.

9. Carve the roasted chicken, serving it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh green salad.