Roast Chicken Recipe | Part One

now I know everybody out there loves a
traditional roast dinner there are lot
of you that think you can’t cook one I’m
going to prove you wrong delicious
affordable most important it’s easy
let’s get started I’ve got a beautiful
fresh chicken here we want a nice happy
chicken the best that you can afford
onion celery and some herbs bay fresh
thyme parsley carrots honey
cumin you need a nice sharp knife a nice
big pot of hot boiling water and have a
pot of some water boiling nice heavy
solid roasting tray and another roasting
tray first of all get a nice knob of
butter not too much it’s not Christmas
it’s Sunday and we’re going to just
spread this all over our lovely little
bird this will give not only flavor but
it’ll also give a lovely golden texture
and a real rich taste and crispy skin
because what’s the point of having roast
chicken
crispy skin now we’re going to season it
really liberally put some inside as well
we don’t want to put the chicken
straight into the bottom of the roasting
tray it’ll start boiling in its own
juices and then you have soggy chicken
and nobody wants that let’s be honest so
we’re going to make a sort of bed of
vegetables to sit the chicken on to keep
it from the bottom of the pan and then
the juices and those vegetables later on
we’ll go to make gravy the plot thickens
but stay with me so we’ve got some fresh
thyme we’ve got some bay leaf and we’ve
got some parsley look at him it’s all
lovely and tucked in in his bed nicely
I’m going to wash my hands we’re going
to put this in the oven 200 degrees
guest mark six for about an hour and 20
minutes I like to make my own stock with
all the trimmings of all the veg and the
meat I have a pot of water on the boil
these any other time you’d four I’m away
not today
in they go to the water right we’re
going to do some roasted carrots with
honey and cuba with a peeler
now these carrot peelings they’re going
to go straight in my pot it’s all flavor
for your gravy take line as well be
careful with your fingers the reason why
we’re only cutting them in half is
because when they roast we don’t want
them to mash up or break up I want them
to keep their shape so when on the plate
everybody knows what they’re eating
it looks good it looks posh and it takes
hardly any time to do I’ve got some
boiling salted water over here I’m just
going to drop these carrots in for five
or six minutes just to take the edge off
right carrots have been boiling and they
look like they’re ready to come out and
go into the roasting tray we’re going to
put some things on them it’s going to
make a magical your kids are going to
ask for these carrots over and over
again your other half they’re going to
ask for these carrots they’ll be
dreaming about these carrots because
they are spectacular I’ve got some cumin
seeds just a pinch honey one squirt two
squirts three squirts about that much
trust the carrots we’re going to wet
these in the oven with the chicken till
they’re nice and golden round the edges
a little bit crispy little bit sticky
and lovely and they should take about 20
to 25 minutes
if you like this recipe and you want to
see more of mine or any of the other
games from jamie oliver’s foodtube don’t
forget click this link and subscribe