Delia Smith Roast Chicken Recipe

This Delia Smith roast chicken is made with lemon, red onion, thyme, garlic and a white wine crème fraîche pan sauce. It gives you crispy golden skin and tender, juicy meat every time. Serves 4 and takes just over an hour.

I make this every time I want a Sunday roast that feels special without much effort. You do need a flameproof roasting tin for the sauce, but that single piece of kit is what makes this recipe work so well.

Roast Chicken with Lemon and Thyme Ingredients

The Roast:

• 1.35 kg chicken: This fast-roast method works best with smaller birds.
• 1 large red onion: Peeled and cut into 6 wedges through the root.
• 1 tablespoon fresh thyme leaves: Plus a few small sprigs for extra flavour.
• 6 cloves garlic: Left unpeeled, roasted in their skins.
• 1 large lemon: Quartered, plus extra for a squeeze of juice later.
• 2 tablespoons olive oil: For crisping the skin.
• Salt and freshly ground black pepper: For seasoning.

The Pan Sauce:

• 275 ml dry white wine: Use a wine you enjoy drinking, like a Sauvignon Blanc.
• 2 tablespoons crème fraîche: Adds a creamy, tangy finish without curdling easily.

What You’ll Need

The most important piece of equipment for this recipe is a flameproof roasting tin. The ProCook Stainless Steel Roasting Tin (32 x 43 cm) handles both oven and hob. That means you roast the chicken and make the sauce in the same tin.

A Thermapen One instant-read thermometer takes the guesswork out of doneness. It reads in one second and is handmade in Worthing, England. Insert it into the thickest part of the thigh and look for 74°C before resting.

An OXO Good Grips Carving and Cutting Board with a juice groove catches the resting juices so nothing goes to waste. You can pour them straight back into the sauce.

How to Make Roast Chicken with Lemon and Thyme

1. Bring to room temperature: Take the chicken out of the fridge about an hour before cooking, or 30 minutes on a hot day. Remove the string holding the legs together so the joints are loose. This allows heat to circulate freely and cooks the bird faster.
2. Preheat the oven: Set it to 200°C (Gas Mark 6).
3. Prepare the tin: Pour 1 tablespoon of olive oil into a solid-based, flameproof roasting tin, such as a ProCook stainless steel roasting tin. Toss the onion wedges, lemon quarters and unpeeled garlic cloves in the oil. Push everything to the sides to create space in the centre.
4. Season the bird: Place the chicken in the middle of the tin. Rub the remaining tablespoon of olive oil all over the skin. Season generously with salt and black pepper, then scatter the thyme leaves and sprigs over the chicken and vegetables.
5. Roast for 1 hour: Place in the oven and roast for exactly 1 hour without opening the door. The chicken should be golden brown and cooked through.
6. Rest the meat: Transfer the chicken to a carving board along with the roasted red onions, lemon and garlic. Cover the bird tightly with foil and let it rest for 20 minutes. A Thermapen One inserted into the thickest part of the thigh should read at least 74°C before resting.
7. Start the sauce: While the chicken rests, use a tablespoon to skim off the excess clear fat from the juices left in the roasting tin. Place the tin directly over medium heat on the hob.
8. Reduce and finish: Pour in the white wine and let the mixture bubble vigorously, scraping up the sticky bits from the bottom, until reduced by half. Stir in the crème fraîche and a squeeze of fresh lemon juice. Warm through, taste and season.
9. Serve: Carve the chicken and serve on warm plates with the roasted garnishes. Spoon the rich sauce over the meat.

How Do You Get the Best Roast Chicken Results?

• Untie the legs: Delia’s fast-roast technique relies on heat circulating between the leg and the breast. If the legs are tied tight, the breast dries out before the dark meat is done.
• Use a flameproof tin: This recipe requires making a sauce directly in the roasting tin on the hob. Make sure your tin is metal or enamelled cast iron. Glass or ceramic will shatter on a direct burner.
• Squeeze out the roasted garlic: The garlic cloves are roasted whole in their skins. When eating, simply squeeze the soft, sweet paste out of the papery skin onto your chicken or bread.
• Room temperature matters: Cooking a fridge-cold chicken seizes the muscle fibres and prolongs cooking time. Letting it sit out for an hour ensures even cooking and tender meat.
• Adjust timing for larger birds: This recipe is designed for a 1.35 kg chicken. For a bigger bird, allow 20 minutes per 450g plus 20 minutes extra. Always check the juices run clear before resting.
• Keep the oven door shut: Opening the door drops the temperature and adds cooking time. Trust the method and leave it closed for the full hour.

What Goes Well with This Chicken?

The wine and crème fraîche sauce pairs brilliantly with Delia Smith roast potatoes, crispy on the outside and fluffy within. Crusty bread is also a must for mopping up every last drop of sauce.

Keep the sides simple. Steamed green beans or buttered peas let the sauce do the talking. Don’t forget to serve the roasted red onions and garlic from the tin, they’re just as good as the chicken itself.

If you have leftovers, strip the remaining meat and use it in a Delia Smith leftover chicken curry. The carcass makes a wonderful stock too, just simmer it with a carrot, celery stick and bay leaf for a couple of hours.

How Should You Store and Reheat Leftover Chicken?

Strip the meat from the bones and store it in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate container so the chicken doesn’t go soggy.

The cooked chicken freezes well for up to 3 months. The sauce may separate slightly when frozen due to the dairy, so reheat it gently while whisking to bring it back together.

To reheat, warm sliced chicken in a covered dish at 160°C for 10 to 15 minutes until piping hot. For the sauce, warm it in a small saucepan over low heat, stirring constantly. Avoid the microwave for the chicken if you can, it dries out quickly.

Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 8g
• Fat: 28g
• Protein: 35g
• Sugar: 3g

Nutrition information is estimated per serving including sauce.

Frequently Asked Questions

Can I make the sauce ahead of time? You can reduce the wine in the tin and store it in the fridge for up to a day. Reheat gently on the hob and stir in the crème fraîche and lemon juice just before serving.

What if I don’t have crème fraîche? Double cream works well, but add a little extra lemon juice to match the tang. Sour cream is similar in flavour but curdles easily, so stir it in right at the end off the heat.

Do I need to baste the chicken? No. The olive oil coating protects the skin, and opening the oven door repeatedly drops the temperature and slows cooking.

How do I know when the chicken is done? Tug the leg gently to see if it has some give, then insert a skewer into the thickest part of the thigh. If the juices run clear with no pink, it is ready to rest.

How does Delia Smith’s roast chicken compare to Jamie Oliver’s? Jamie stuffs herb butter under the skin for flavour, while Delia roasts the chicken with lemon, thyme and garlic, then builds a white wine sauce from the pan juices. Delia’s version is simpler to prepare and gives you a finished sauce without any extra steps.

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