Nothing is worse than spending ages in the kitchen cooking a roast dinner only for the chicken to come out of the oven bland and rubbery, but you may not be using the right ingredients.
Lisa Bryan, a cook and founder of Downshiftology, has shared that making a roast chicken is “ridiculously easy” as long as you use the right flavour enhancements.
She said: “There are just three ingredients, yes three! With no stuffing of the bird required. Trust me, this recipe will become your go-to oven-roasted chicken recipe.”
Lisa added: “All you need are olive oil, Italian seasoning, salt and pepper. If you don’t have an Italian seasoning blend, feel free to sprinkle on your favourite dried spices and herbs.”
It may seem simple, but olive oil is a great binder for chicken as it allows other seasonings to stick better to the skin so you will have a crispier and more flavorful outer crust.
It conducts more heat across the surface of the chicken so you get a crispy golden brown skin but also creates a thin barrier to lock in moisture, reducing the risk of drying out the meat.
This is a simple recipe that should only take five minutes to prepare but you will get a juicier and more tender chicken that will be bursting with flavour.
How to make your roast chicken tastier
You will need (for six servings):
- One whole chicken (four to five pounds)
- One tbsp of extra-virgin olive oil
- Half a tsp of Italian seasoning
- Salt and pepper
Recipe
To begin, preheat the oven to 220C. Make sure your chicken is at room temperature and first pat it dry with some paper towels.
Place the chicken breast side up on a roasting tray. Tie up the legs and drizzle with olive oil, making sure to use your hands to rub it all over the chicken skin.
Season the chicken with Italian seasoning, salt and pepper. Pat the seasoning into the chicken with your hands.
Place the chicken in the oven and cook for 70 to 90 minutes, or until the juices run clear. If you are using a smaller chicken, check on it early so you do not burn it.
Check the chicken is done by placing a thermometer into the thickest part of the chicken and it should read 74C once it is ready.
Once cooked, take the chicken out of the oven and let it rest for 15 minutes before cutting it and serving it.