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 so 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 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 instruction 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 breast side down first, starting on one side for 5 minutes, then the other side for 5 minutes on 425 degrees F. The bird is laid on its back and roast 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 lower 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