Roast chicken in a crust recipe | Jamie Oliver recipes (2024)

FAQs

What not to do when roasting a chicken? ›

Weigh your chicken and calculate the cooking time according to the guide below. Sit the bird in a roasting tin slightly larger than the chicken, and don't cover it with foil or you won't achieve a crisp skin. Basting your chicken during cooking will help keep the meat moist.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

On the temperature front, the differences between roasting and baking are fairly cut and dry. Both roasting and baking involve cooking with dry, ambient heat, usually in an oven. Roasting temperatures are typically above 400 degrees Fahrenheit while baking temperatures are about 375 degrees and below.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Roasted chicken will taste dry when it loses too much moisture, but that's an easy condition to prevent. It all starts with salt. Salting the chicken creates a dry brine when combined with the meat's natural juices. It only needs 30 minutes (or as long as 12 hours) to create a protective layer.

Always let your bird come to room temperature, by leaving it outside of the fridge, covered, for an hour before cooking it.

Rubbing the chicken skin with oil before roasting, instead of basting with watery drippings, ensures even browning and a crisp skin.

However, if you do notice during roasting that all of the drippings in the bottom of the pan have evaporated, a splash of water can prevent the pan from scorching and preserve the tasty drippings.

Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.) Roast 50 minutes, then baste chicken with pan juices.

Should I use a rack when roasting a chicken? ›

Preheat the Oven and Set Up A Rack

Cooking the chicken on a wire rack allows air to circulate under the chicken, and the skin on the bottom will become a bit crispier than if you cooked it directly on the pan.

So we asked a few of the best bakers in the biz what they prefer. And almost unanimously they said metal. It's lightweight, easy to maintain, and inexpensive, and it provides a more consistent and even bake.

Directions. Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450g) for rare or 20 minutes a pound (450g) for medium.