Recipe
Perfect Roast Chicken
Golden-skinned roast chicken with juicy meat and simple, reliable timings for a classic family dinner.
Ingredients
Method
15 mins prep80 mins cook95 mins total
Heat the oven to 200°C (180°C fan). Remove the giblets if present, then pat the chicken dry with kitchen paper.
Rub the chicken inside and out with the salt and black pepper. Put the thyme, rosemary and garlic into the cavity, then tie the legs together if you have kitchen string.
Set the chicken breast-side up in a roasting tray and rub the skin with the olive oil.
Roast for about 1 hour 20 minutes, or until the thickest part of the thigh reaches 75°C and the juices run clear.
Transfer the chicken to a board, cover loosely with foil and rest for 10 minutes before carving.
Notes
Pat the skin dry before roasting to help it crisp.
Rest the bird before carving so juices settle back into the meat.
Save pan juices for quick gravy or spooning over roast potatoes.
About this recipe
A proper roast chicken should be crisp on the outside, tender inside and full of savoury flavour from simple seasoning.
This version is straightforward and repeatable, with practical resting and carving guidance for better texture and juicier slices.
