Description
Jamie Oliver’s Mediterranean Roast Chicken is a whole roasted chicken seasoned with olive oil, lemon, garlic, and fresh Mediterranean herbs, roasted alongside colorful vegetables such as bell peppers, zucchini, and cherry tomatoes. It is a simple yet delicious dish that captures the essence of Mediterranean cooking.
Ingredients
For the Chicken Marinade:
A flavorful marinade infuses the chicken with Mediterranean aromas.
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- 1 whole chicken (about 1.5kg)
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- 4 tablespoons olive oil
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- 3 cloves garlic (minced)
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- 1 tablespoon dried oregano
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- 1 teaspoon smoked paprika
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- 1 teaspoon ground cumin
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- Juice of 1 lemon
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- Zest of 1 lemon
For the Mediterranean Vegetables:
A mix of colorful vegetables enhances the dish with fresh flavors.
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- 1 red bell pepper (sliced)
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- 1 yellow bell pepper (sliced)
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- 1 zucchini (sliced into rounds)
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- 1 red onion (cut into wedges)
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- 200g cherry tomatoes
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- 100g black or green olives (pitted)
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- 1 tablespoon balsamic vinegar
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- 2 tablespoons olive oil
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- 1 teaspoon dried thyme or rosemary
For Garnish and Serving:
Fresh toppings and sides elevate the dish.
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- Fresh basil or parsley (chopped)
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- Lemon wedges
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- Crusty bread, couscous, or roasted potatoes
Instructions
Step 1: Prepare the Chicken Marinade
Marinating the chicken infuses it with deep, bold flavors.
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- In a small bowl, mix olive oil, minced garlic, oregano, smoked paprika, cumin, salt, black pepper, lemon juice, and zest.
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- Rub the marinade all over the chicken, making sure to coat the skin and cavity.
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- Let the chicken marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Preheat the Oven and Prepare the Vegetables
Roasting the vegetables alongside the chicken enhances their natural sweetness.
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- Preheat your oven to 200°C (400°F).
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- In a roasting pan, toss bell peppers, zucchini, red onion, cherry tomatoes, and olives with balsamic vinegar, olive oil, thyme, salt, and black pepper.
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- Spread the vegetables evenly around the pan.
Step 3: Roast the Chicken
Slow roasting ensures juicy, tender meat with crispy skin.
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- Place the marinated chicken in the center of the roasting pan on top of the vegetables.
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- Roast uncovered for 1 hour and 20 minutes, basting with pan juices every 20 minutes.
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- If the skin browns too quickly, tent with foil for the final 20 minutes.
Step 4: Check for Doneness
Ensuring the chicken is cooked through is essential for safety and taste.
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- Insert a meat thermometer into the thickest part of the chicken; it should read 75°C (165°F).
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- If using a knife, the juices should run clear when pierced.
Step 5: Rest and Serve
Resting the chicken ensures juiciness and flavor distribution.
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- Remove the chicken from the oven and let it rest for 10 minutes before carving.
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- Garnish with fresh basil or parsley.
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- Serve with lemon wedges and crusty bread or couscous.