Super-moist Perfect Roast Chicken

I never roasted a chicken or turkey before, and thanks to Jamie Oliver’s recipe, my first time roasting a whole bird was a huge success!

The chicken was so moist, so perfect, so tender, so tasty!  & best of all, SO EASY to make!

I seriously never knew you could roast a chicken this easy!
WOW! Jamie Oliver – such a genius!  Thank you!

& I served the chicken with a bit of gravy, corn and potatoes.
For the potatoes I learned it from ma friend Marc!  You first boil the potatoes until they are soft.  Then simply pan fry them with herbs, salt, pepper and a little bit of olive oil.  Beau loves it!!  =D

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Easy Super-moist Perfect Roast Chicken recipe
Inspired by Jamie Oliver’s Perfect Roast Chicken Recipe

Ingredients:

Chicken ~ 1 (I couldn’t find any organic ones so bought all-natural chicken instead)
Baby onions ~ a lot!  (aka pickling onions)
Carrots ~ 2, chopped
Celery ~ 2, chopped
Garlic ~ a lot!
Lemon ~ 1
Lime ~ 2 (sliced)
Fresh thyme, Italian spice, rosemary, bay or sage, or a mixture
Olive oil
Garlic salt (optional)

Instructions:

1. Drizzle all the veggies and garlic in a roasting tray with olive oil and season well with salt and pepper.
2. Make the bird happy by massaging and rubbing it with olive oil, garlic salt (or simply salt), pepper, and herbs.
3. Stuff some of the veggies to the chicken –> this is a key to keep the chicken flavorful and moist!
4. Pile the veggies and garlic in the middle and sit the bird on top of it.
5. Put some sliced lime on top and put the lemon inside the chicken’s cavity, with the bunch of herbs

6. You now have a choice to roast the chicken immediately, or marinate it over night.  I did the latter and the result was a more delicious chicken!  Look at the color after it sitting in the fridge while I was sleeping.  =p

7. Preheat the oven to 475°F.
8. Make sure the chicken breasts face down on top of the veggies –> another trick to ensure moist, tender, flavorful meat.
9. Put the chicken in the preheated oven.  Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes.
10. Keep an eye on your chicken.  If the veggies look dry, add a splash of water to the tray to prevent them from burning.
11. Around the 1 hour mark when the skin looks brown, turn the chicken so the breasts face up.  You are now giving the chicken breasts a nicer color.
12. When cooked, transfer the chicken to a board to rest for 10-15 minutes.
13. Cover it with tinfoil and a towel.  Once it cools down, carve and server!