Delia Smith Roast Chicken

This classic Delia Smith roast chicken is everything a proper Sunday roast should be. The skin turns beautifully crisp while the meat stays juicy, tender, and full of clean, comforting flavour. It is a straightforward recipe with no complicated steps, making it ideal for beginners and reliable enough for experienced cooks. From start to finish, it takes around 1 hour and 30 minutes, with very little hands-on effort.

Ingredients

For the roast chicken

• 1 whole chicken, about 1.8kg
• 50g unsalted butter, softened
• 1 lemon, halved
• 1 small onion, peeled and halved
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

For the roasting tin

• 1 tbsp olive oil
• 1 small carrot, roughly chopped
• 1 small onion, sliced

How to Make Delia Smith Roast Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken roasts evenly and the skin crisps without burning.
• Prepare the chicken: Remove the chicken from the fridge 30 minutes before cooking. Pat it dry thoroughly with kitchen paper, including inside the cavity.
• Season and fill: Season the cavity generously with salt and pepper. Place the lemon halves, onion, garlic, and thyme inside the chicken.
• Butter the skin: Gently loosen the skin over the breast with your fingers. Spread half the softened butter under the skin and the rest over the outside.
• Prepare the roasting tin: Add the olive oil, carrot, and onion to the base of a roasting tin. Sit the chicken on top, breast side up.
• Roast the chicken: Roast for 20 minutes per 500g plus an extra 20 minutes. Baste once or twice during cooking if you wish.
• Check for doneness: Pierce the thickest part of the thigh. The juices should run clear and the meat should feel tender.
• Rest before carving: Remove the chicken from the oven and cover loosely with foil. Rest for 15 minutes before carving.

Tips for Perfect Roast Chicken

How do I get crispy skin?

Make sure the chicken is completely dry before buttering. Moisture is the enemy of crisp skin.

Should I cover the chicken while roasting?

No. Leave it uncovered so the skin can brown properly. If it colours too quickly, loosely cover with foil.

Why rest the chicken?

Resting allows the juices to settle back into the meat, giving you a juicier and more tender result.

Serving Suggestions

• Roast potatoes cooked in goose fat
• Steamed carrots and green beans
• Homemade gravy from the roasting tin juices
• Butter-braised cabbage or peas

Storage

Room temperature

Do not leave cooked chicken at room temperature for more than 2 hours.

Refrigerator

Store leftover chicken in an airtight container for up to 3 days. Remove it from the bones for easier storage.

Freezing

Freeze cooked chicken for up to 3 months. Defrost fully in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2 g
• Protein: 38 g
• Fat: 28 g
• Saturated Fat: 12 g
• Sodium: 480 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Roast Chicken

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith roast chicken with crisp skin and juicy, tender meat. A reliable British roast perfect for Sunday lunch.

Ingredients

• 1 whole chicken (about 1.8kg)

• 50g unsalted butter, softened

• 1 lemon, halved

• 1 onion, halved

• 2 garlic cloves

• Fresh thyme

• Sea salt

• Black pepper

• Olive oil

Directions

• Preheat the oven to 200°C or 180°C fan.
• Prepare and season the chicken, filling the cavity with lemon, onion, garlic, and herbs.
• Butter the chicken and place it in the roasting tin.
• Roast until golden and cooked through.
• Rest the chicken before carving and serving.

Notes

• Let the chicken come to room temperature before roasting.
• Always rest the chicken before carving.