I had a few of Jamie Oliver’s books, but I never really follow any of his recipes step by step until recently.

For boxing day, the in-laws were coming over for dinner, and I thought maybe we should just do something Western instead of the daily Chinese cooking we have. Bought 2 small chickens (each ~1.2Kg) from the wet market and followed Jamie Oliver’s recipe from The Naked Chef which is almost the same as this recipe.

The only difference is I didn’t use as much oil (don’t want the oven to be splattered with oil), and I roasted some pre-boiled cut russet potatoes and sliced red American onions together with the chickens.

The chickens and the potatoes were really tasty and juicy, and there was a huge amount of gravy produced which went very well with the chicken and our plain spaghetti. My only complain is the chickens were not crispy at all (except maybe the wing tips), but I guess this is a small trade off for having extremely juicy roast chicken.

Deliciously juicy roast chicken

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4 Responses to “Roast Chicken – Jamie Oliver’s style”

  1. Ellie Says:

    Lovely roast chicken. I love the green little gadget that tie the legs together. I haven’t seen it in Australia. Wishing you a very happy new year :)

  2. HN Says:

    I love your new site!!!
    And yes, I normally let the cooked chicken dripped off its juice, and put it back on the rack in the oven for another 5-10 minutes at 220′c; just to get the crispy skin :)

  3. ZMM Says:

    HN, actually I was thinking if I should put the chicken on the rack and the potato below it. So the chicken juice will drip down and soften the potato while the chicken will be crisp.

  4. ZMM Says:

    Happy New Year to you too Ellie. The ‘gadget’ is one of those silicon baking/cooking helper that just became so popular these days. Hmm.. I would think these things were more assessable in Australia.

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