Use our expert cooking guide for the best roast chicken. From choosing the right size bird to suit the number of people, the correct cooking times, and delicious recipes for everything from the ultimate roast chicken dinner through to using up leftovers, we’ve got all you need to make the most of your roast. With crispy skin and tender meat, roast chicken is a fail-safe favourite.
Choose the right chicken for you
Choose the right chicken for you
A small chicken weighs around 1.2kg and serves 2-3 people; a medium chicken of 1.5kg serves 3-4; and a large chicken of 1.75kg serves 4-5. An extra-large chicken (around 2.25kg) serves 6-8 people. It’s a good idea to cook a slightly bigger bird than you need as leftover chicken can be turned into another meal during the week.
Whether you choose a standard Essential Chicken, free range corn fed or organic is a matter of personal choice and budget, but if possible, go for the best you can afford. For extra flavour already built in, opt for our hidden gems: stock brined whole chicken or garlic & herbs chicken, both of which are roasted in the bag for minimal mess.
Roast chicken cooking times & temperatures
Roast chicken COOKING times & temperatures
Whole chicken
Oven
200°C
Fan
180°C
Gas
6
Roast for 45 minutes per kg, plus 20 minutes extra.
Chicken thigh fillets or chicken breast fillets, skinless and boneless; chicken wings
Oven
200°C
Fan
180°C
Gas
6
Roast for 25-30 minutes.
Chicken thighs, skin-on, bone-in; chicken drumsticks
Oven
200°C
Fan
180°C
Gas
6
Roast for 30-35 minutes.
Master roast chicken with our EXPERT chefs
Master roast chicken with our EXPERT chefs
WATCH Alex
Waitrose Cookery School’s star chef Alex Szrok shows how to get the most from a whole chicken – including jointing it into separate pieces, and how to make crispy chicken skin butter. Find out more about the chicken masterclass.
LISTEN to Angela
Listen to Angela Hartnett cook the perfect roast chicken for Nick Grimshaw and guest Joanne McNally on episode 4 season 4 of Dish, the Waitrose podcast.
Roast chicken cooking tips
Roast chicken cooking TIPS
Take your whole chicken out of the fridge 30-60 minutes before cooking to come to room temperature so it can cook more evenly, leaving it covered in a cool place.
Most chickens come without any giblets, but if you do have them, remove them before cooking. Use giblets to make stock or gravy, but don’t add the liver as it can impart a bitter taste; the liver can be chopped finely and added to a sausagemeat stuffing.
Raw chicken should never be washed – it contains a bacteria called campylobacter that can be splashed around and spread through cross-contamination. While we work closely with our farmers and suppliers to reduce the levels of campylobacter, the bacteria are killed when chicken is cooked to the correct temperature, so you can be sure you’re safe.
Remove any bindings from the legs to release them so that the heat can circulate more evenly during cooking.
Brush the chicken skin with olive oil or smear softened butter all over, then season generously with salt and pepper before roasting uncovered so that you get a crispy golden-brown skin.
Basting your chicken during cooking helps to keep the meat moist. Tilt the roasting tin slightly and use a spoon to scoop up some of the fat, then drizzle it carefully over the chicken, or use a baster. Do this 2 or 3 times during cooking.
If you’re going to stuff your chicken, only stuff the neck end, not the cavity. Push your fingers between the skin and the flesh to loosen it a little so you can get a good amount of stuffing in. Smooth the skin back over the top and secure it with a cocktail stick underneath. Check the weight of the bird after adding the stuffing and adjust the cooking time accordingly.
Roast chicken recipes
Roast chicken RECIPES
Choose from our favourite ways to enjoy roast chicken.
Stay traditional with a whole roast chicken with smoked bacon lattice.
Roasting in summer? Try chicken with tomatoes and tarragon.
Keep it simple and cook everything together with this one-tray lemon roast chicken & vegetables.
Want something different? One-pot spiced roast chicken with saffron rice is one of our top-rated pot-roasts.
Short on time but want the roast flavour? Our the best chicken traybake and sticky marmalade chicken traybake use joints such as chicken legs and thighs and need just 10 minutes to prepare for the oven.
What flavours go with roast chicken?
What FLAVOURS go with roast chicken?
Lemon, garlic and herbs are a classic flavour combination. Tuck half a lemon, a couple of smashed garlic cloves and some bay leaves, rosemary or thyme sprigs inside the cavity before roasting.
Smoked paprika lends itself well to roast chicken, as in this Spanish-style roast.
The mild flavour of chicken is the perfect canvas for bolder, spicier flavours, such as chipotle & lime roast chicken with quick pickled onions.
Don’t be afraid of contrasting sweet-sharp fruit such as grapes with chicken, or adding the honeyed sweetness of medjool dates, counterbalanced with lemon and white wine.
Tarragon is a soft, aniseedy herb that is a treat with chicken; this lighter roast with tomatoes & tarragon is great for summer.
Soft cheeses such as mascarpone, cream cheese or ricotta, or a flavoured butter (as in this recipe for citrus-rubbed roast chicken) are delicious pushed under the skin of a chicken before it goes in the oven.
Create a stir with these alternative pairings
Create a stir with these alternative pairings
How to check your roast chicken is cooked
How to check your roast chicken is cooked
- Chicken must be thoroughly cooked before serving, with no pink meat remaining.
Pierce the thickest part of the thigh with a skewer and let the juices run out. If they are clear, then it’s cooked, but if they still look pink, return it to the oven for 15 minutes, then test again.
- If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75ºC for cooked chicken.
Always let a roast chicken rest for at least 10 minutes before carving (and preferably 30 minutes) to let the juices that have bubbled up settle back into the meat; if you carve too soon they will flood out, leaving the meat dry. While the chicken rests, you can finish cooking the side dishes and make the gravy.
The great gravy guide
The great GRAVY guide
Adding a vegetable ‘trivet’ of a couple of carrots, onion wedges and celery under your chicken before roasting creates caramelised flavours and rich colour to form the basis of a gorgeous gravy.
When your roast chicken is ready, lift it out to a carving dish or platter to rest. Spoon off all but 3 tablespoons of the roasting juices and fat from the roasting tin, then mix in 2 tablespoons plain flour and place on the hob, stirring to release all the caramelised bits from the bottom of the tin. Add about 150ml wine, cider, sherry or Madeira, letting it bubble and blend, then gradually mix in 500ml chicken stock and simmer until thickened to your preference.
If your gravy is looking pale, add a little soy sauce or yeast extract for a richer colour and flavour.
Don’t forget to add in the flavoursome juices released by the chicken as it rests.
Add a spoonful of redcurrant jelly for a touch of sweetness.
How to carve a roast chicken
How to carve a roast chicken
- Carving a chicken is fairly straightforward when using a sharp carving knife and carving fork. Use the fork to keep the chicken steady while you insert the knife between the leg and body of the bird.
Slice down to remove the thigh and drumstick in one piece. Repeat with the other leg, and then separate the thigh and drumstick if you wish.
- Remove the wingtips, then slice the breast meat; you can either do this with the meat still on the bone, or you may find it easier to cut each breast away from the carcass first and then slice it.
Don’t forget to turn the chicken upside down and release the succulent chicken ‘oysters’ – juicy nuggets of dark meat found where each leg joins the body (you can enjoy them as the cook’s perk!).
What to serve with roast chicken
What to SERVE with roast chicken
You can’t go wrong with the best roast potatoes, but try one of our alternative roastie ideas.
Honey-roasted carrots & parsnips are perfect in the autumn and winter.
Lighten up sides in summer with Mediterranean marinated chargrilled vegetables.
A creamy gratin is a luxurious side for a simple roast chicken.
Creamy bread sauce is a classic accompaniment.
Save time with our prepared vegetable sides.
What wine to serve with roast chicken
What wine to serve with roast chicken
Chardonnay is a classic match for chicken – an oaked variety, either from the New or Old World, is always a winner. Lighter red wines such as Pinot Noir are also delicious.
Love your lefovers
Love your LEFTOVERS
Having cold chicken left over from your Sunday roast is always a bonus and can be used simply in a sandwich or salad.
For further inspiration on how to turn your leftovers into a midweek meal, try one of our leftover roast chicken recipes.
The best kitchen kit for roast chicken
Kitchen kit for chicken roasts
Choose a solid roasting tin that’s not too big to allow everything to brown evenly; this 35cm enamel tin is the perfect size.
Make life easier with a baster; no need to tilt the tray and risk spilling hot fat and juices.
We set the standards for chicken
We set the standards for chicken
At Waitrose we’re proud of the way every single one of our birds is reared, not just organic and free range, by a group of carefully selected British farmers who share our commitment to high standards of animal welfare. Our Essential Chicken comes from birds with 20% more space than the industry standard, with room to move around, scratch, perch and play.
