Oven-Roasted Free-Range Chicken is a classic dish that brings out the natural flavors of quality poultry. This recipe features a tender, juicy free-range chicken, seasoned with simple ingredients like thyme, garlic, and freshly ground pepper, then roasted to perfection. The result is a golden-brown, crispy skin and succulent meat that pairs beautifully with a light jus. Ideal for a comforting family dinner or a special occasion, this dish highlights the beauty of straightforward, wholesome cooking.
Ingredients -Serves 4
Chicken: 1 free-range or Label Rouge chicken (1.6 kg)
5 cloves of garlic
1 sprig of thyme
Freshly ground pepper
100 g of arugula
5 cl of rapeseed oil
A splash of red vinegar
Fine salt
Equipment
Conventional oven
Gratin dish
Preparation : 10 minutes Cooking: 1 hour
- Season the inside of the chicken with salt, pepper, thyme, and garlic cloves.
- Lightly salt the outside of the chicken.
- Brown the chicken on all sides in hot oil.
- Roast the chicken in a preheated oven at 180°C (350°F) or Gas Mark 6 for 1 hour.
- Turn the chicken during cooking to ensure even roasting.
- Baste occasionally with the juices.
- Check the doneness by piercing the thighs; the juices should run clear.
- Remove the chicken from the oven.
- Keep it warm in a warm place.
- Scrape up the cooking juices.
- Skim off the fat.
- Deglaze with water.
- Add a few drops of red wine vinegar.
- Carve the chicken.
- Serve with the hot jus.
In this video, Jamie Oliver shows you how to prepare a perfect oven-roasted chicken, with crispy skin and juicy meat. He also shares simple tips to enhance the flavors and make the dish even more delicious.
