Slow Cooked Roast Chicken Jamie Oliver – Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
Prep: 15 Min
Cook: 5 hrs, 30 mins, Easy, Serves 4
Slow Cooked Roast Chicken Jamie Oliver – Nutrition: per serving
- kcal 497
- fat 30g
- saturates 10g
- carbs 7g
- sugars 6g
- fibre 2g
- protein 49g
- salt 0.5g
Slow Cooked Roast Chicken Jamie Oliver – Ingredients
- 1 large onion, peeled and cut into thick slices
- 2 carrots, halved lengthways and chopped
- 1 small or medium chicken
- 2 tbsp butter, softened
- 1 bay leaf
Slow Cooked Roast Chicken Jamie Oliver – Method
Slow Cooked Roast Chicken Jamie Oliver – Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
Slow Cooked Roast Chicken Jamie Oliver – Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing – it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn’t cooked through after the initial time, cook for another hour, then turn the heat up.
Slow Cooked Roast Chicken Jamie Oliver – If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
Perfect roast chicken
Cooks In 1H 25M plus resting time
Difficulty Super easy
Nutrition per serving
- Calories 374 19%
- Fat 15.8g 23%
- Saturates 3.9g 20%
- Sugars 9.3g 10%
- Salt 1.2g 20%
- Protein 45.5g 91%
- Carbs 13.4g 5%
- Fibre 3.4g –
- 1 x 1.6 kg higher-welfare chicken
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- olive oil
- 1 lemon
- 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.