Jamie Oliver serves up three joyful spins on the classic roast chicken in a lively how-to that celebrates flavour, simplicity and family-friendly cooking. These cooking, easy recipes take an everyday bird and send it on holiday — to Korea, to France, and right into the heart of a busy family kitchen. Each method is built around one-tray tricks, bold seasonings and smart little tips that deliver maximum taste with minimum fuss.
Korean Kimchi-Glazed Roast Chicken with Rainbow Slaw and Rice
Bright, spicy kimchi transforms a simple roast chicken into something completely different. The glaze and marinade are built from blended kimchi, ginger, a splash of vinegar and olive oil — split into three portions: marinade, honey glaze and dressing.
Ingredients
- 1 whole chicken
- 300g kimchi (blended with 100ml water, thumb of ginger, oil & vinegar)
- 2–3 tbsp honey (for glaze)
- 1 pack silken tofu (for slaw dressing)
- 2 packs mixed shredded cabbage and slaw veg
- Basmati rice, sesame seeds to toast
Method
- Marinate the chicken with one third of the kimchi blend, place in a roasting tray with a small splash of water and roast at 180°C (350°F) for 1 hr 20 min, basting halfway.
- Toast sesame seeds in a hot pan and cook basmati rice (1 mug rice : 2 mugs water).
- Mix tofu with the final third of kimchi blend to create a silky dressing — toss with the prepped slaw veg, scrunching it to help it absorb flavour.
- After roasting, brush the honey-kimchi glaze over the chicken, pebble-dash with sesame seeds and serve with rice and rainbow slaw.
Tip: A small splash of water in the tray creates steam and juicy breast meat while the top crisps up.
French-Inspired Roast with Bacon, Wild Mushrooms and Spinach Lentils
This version leans into classic French pairings: roasted garlic, tarragon, smoked streaky bacon and a bed of intensely flavoured mushrooms that cook beneath the bird and soak up all those juices.
Ingredients
- 1 whole chicken
- Smoked streaky bacon (to lay over the breast)
- 650g mixed mushrooms (shiitake, portobello, king oyster)
- Bowl whole garlic cloves, tarragon
- Tin or cooked green lentils, crème fraîche, spinach
Method
- Rub the chicken with olive oil, vinegar, salt, pepper and tarragon; roast for about an hour then drain the tray juices.
- Arrange mushrooms and roasted garlic in the base of the tray; lay bacon over the breast and return the bird to roast for the final 20 minutes so bacon crisps and fat bastes the mushrooms.
- Heat lentils, season with a little vinegar and ripple in dollops of crème fraîche; wilt spinach in the same tray to serve alongside.
Why it works: Placing the mushrooms at the bottom of the oven gives them a two-way cook — frying from below and roasting from above — for mega flavour.
Family-Friendly Roast with Cumberland Sausages Under the Skin + Parsnip, Potato & Leek Bake
For the ultimate crowd-pleaser, Jamie uses Cumberland sausages tucked under the breast skin to protect white meat and add a juicy, seasoned layer. Paired with a rustic root bake and a crisp pear & watercress salad, it’s ideal for kids and adults alike.
Ingredients
- 1 whole chicken
- 2 Cumberland sausages (skin used as piping to fill under breast)
- 700g potatoes, 2 parsnips, 2 leeks, sage, olive oil
- Pear, watercress, lemon for salad
Method
- Thinly slice potatoes, parsnips and leeks, toss with olive oil, sage, salt and pepper and spread in a roasting tray.
- Create a small pocket under each breast skin with a spatula and squeeze in sausage meat like a piping bag; secure with cocktail sticks.
- Lightly oil the bird, roast over the root bake so juices fall onto the veg, then rest and carve. Serve with a simple pear & watercress salad dressed with lemon and a spoonful of resting juices.
Expert Tips & Tricks
- Steam + roast: A little water in the tray gives steam for juicy meat while the top crisps.
- Toast seeds: Always watch sesame or pine nuts when toasting — they burn fast but add huge flavour.
- Even cooking: Protecting the breast (sausage or bacon) helps white and dark meat finish closer together.
- Use leftovers: Save sticky drippings for the slaw dressing or a quick dipping sauce.
"Sumptuous chicken, crispy skin, glaze, tang, funk, spice," — a joyful reminder that small touches turn a roast into a showstopper.
Serving Ideas & Final Thoughts
These cooking, easy recipes prove that a roast chicken doesn’t have to be ordinary. Whether it’s a spicy kimchi makeover, a tarragon-and-mushroom French twist, or a sausage-stuffed family favourite, each method keeps prep simple and flavours big. They’re perfect for busy families, dinner parties or a lazy weekend roast.
Try one this week and watch the way simple techniques — layering flavours, using steam, and smart resting — lift an everyday roast into something everyone will remember.
This article was created from the video 3 Incredible Ways To Cook A Roast Chicken with the help of AI.
3 Incredible Ways To Cook A Roast Chicken | cooking, easy recipes. There are any 3 Incredible Ways To Cook A Roast Chicken | cooking, easy recipes in here.
