Last updated on March 24th, 2022 at 10:52 am
A Simple Roast Chicken perfectly seasoned with Noubess Poultry Seasoning, packed with unbelievable flavors, tender and juicy. This is the perfect family dinner entree for any day during the week.
The easiest and most delicious roasted chicken you will ever make. And the credit goes to Jamie Oliver, one of my favorite British chefs.
This recipe is very easy, and as mentioned in the original recipe, Jamie makes it every week and tries to do something different every time. This recipe is not as basic as you might think. The preparation is what makes this recipe a winner every time.
How to prepare the chicken for roasting
A whole free-range chicken is preferable but not necessary. As long as the chicken is organic, you should be fine. After cleaning and removing all the unnecessary fat, the seasoning spice is next on the agenda.
Fresh herbs are ideal for stuffing the cavity of the chicken. But when you do not have fresh herbs available, an aromatic blend of spices will work very well. The ratio has to be correct to have a flavorful roasted chicken.
I used Noubess Poultry Seasoning, Salt-Free Seasoning and added my salt. The seasoning is perfect for this recipe because it contains all the necessary herbs and spices to create a tasty recipe. I like this seasoning a lot because it allows me to control the amount of salt to use.
I also added Paprika to the seasoning not only for flavor but for color as well. Paprika will make your roast chicken have a nice rich golden color when roasted. I also added an onion which is not part of the original recipe. The onion helps to keep the chicken moist.
A lemon is cut in halves and placed inside the cavity. The lemon adds a subtle lemony flavor that is superb. The chicken is then trussed. Since the original recipe did not have instructions on how to truss the chicken, I followed The Spruce Eats. The instructions are detailed and very easy to follow.
Roasting the chicken
This part is a bit tricky. The chicken needs to roast the breast side down first, starting on one side for 5 minutes, then the other side for 5 minutes at 425 degrees F. The bird is laid on its back and roasted for one hour. Note that a larger chicken will take longer to roast.
If you are using a chicken that weighs more than 3 pounds, I would recommend roasting at 425 degrees F and lowering the heat after to 350 degrees F. This way the bird will continue cooking and the skin will be nicely browned and not burnt.
Serving your Roast Chicken
This dish like most roasted poultry and meat recipes is paired nicely with salad, grains, pasta dishes. Here are some recipe ideas:
- Chickpea and Cucumber Salad
- Roasted Cauliflower with Cashews and Raisins
- Sauteed Mushrooms, Carrots and Scallions
- Delicious White Rice with Peas and Carrots
- Whole Wheat Rotini Pasta with Spicy Marinara Sauce
Notes and Tips:
- This can also be prepared on the rotisserie.
- Pat the chicken dry thoroughly with paper towels, inside and out. This will help the skin become crispy.
- To avoid burning wings tips, tuck the wings under for even cooking.
- For moisture and to keep the roast chiken looking nicely, tie the legs with kitchen twine.
- You can either use a baking dish or a cast-iron dish. Use a larger pan if you’d like to add veggies.
- Cook the chicken until the juices run clear and it reaches 165°F on an instant-read thermometer inserted into the thigh and not touching the bone.
- Let the roast chicken rest 10-15 minutes before carving. This will keep the bird moist.
- 2 tablespoons Noubess Poultry Seasoning
- 1 teaspoon Paprika
- Sea Salt to taste
- 1 lemon
- 1 medium onion
- 3 pounds whole chicken
- Olive oil
- Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
- Prepare your seasoning by mixing Noubess Poultry Seasoning, Paprika, and Salt; halve the lemon and slice the onion.
- Slash each thigh about 3 or 4 times to allow the seasoning and heat to penetrate directly.
- Rub inside the chicken cavity with sea salt, 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.
- Sprinkle a little salt down the gaps that you have made, push in the seasoning and drizzle in a little oil.
- Push the lemon halves into the cavity along with the onion, 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.
- Rub a little oil all over the chicken skin, sprinkle over the remaining seasoning very generously all over the poultry.
- Place a baking dish in the oven and warm for 5 minutes. Remove the hot tray or baking dish from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the seasoning will flavor the meat.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.