Adan Kendric Jamie Oliver’s Roast Chicken and Potatoes is a comforting, flavorful meal that’s perfect for family dinners or special occasions. The chicken is roasted to perfection, juicy and tender on the inside with golden, crispy skin, while the potatoes are cooked until crispy on the outside and fluffy inside, absorbing all the delicious juices from the chicken.
Why This Recipe is a Must-Try
- Juicy and flavorful chicken: The chicken is roasted with simple seasonings for a juicy, tender result.
- Crispy potatoes: Roasted alongside the chicken, the potatoes soak up all the juices and become crispy and delicious.
- One-pan meal: Everything is cooked in one pan, making for easy cleanup.
- Perfect for family meals: This is a classic dish that everyone will love, perfect for Sunday roasts or special dinners.
- Simple ingredients: Uses basic pantry ingredients and fresh herbs for maximum flavor.
Other Jamie Oliver Recipes
- Jamie Oliver 5 Ingredients Chickpea Chicken
- Jamie Oliver Roast Potatoes And Carrots
- Jamie Oliver Sweet Potato Chickpea Curry
What is Jamie Oliver’s Roast Chicken and Potatoes Recipe?
Jamie Oliver’s Roast Chicken and Potatoes is a simple and delicious one-pan meal where a whole chicken is seasoned and roasted alongside potatoes, creating a flavorful, crispy, and hearty dish. The chicken’s juices are absorbed by the potatoes, adding extra flavor and texture.
Jamie Oliver’s Roast Chicken and Potatoes Recipe Ingredients
- 1 whole chicken (about 1.5kg)
- 1.2kg potatoes (Maris Piper or King Edward, cut into large chunks)
- 1 lemon (halved)
- 4 garlic cloves (unpeeled)
- A few sprigs of fresh rosemary or thyme
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: 1 onion (quartered)
Step-by-Step Instructions to Prepare Jamie Oliver’s Roast Chicken and Potatoes Recipe
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F).
Step 2: Prepare the Chicken
Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and outside. Stuff the cavity with the halved lemon, garlic cloves, and fresh rosemary or thyme.
Step 3: Prepare the Potatoes
Peel and cut the potatoes into large chunks. Parboil the potatoes in a pot of salted water for about 10 minutes, then drain them. Shake the potatoes in the colander to rough up the edges, which helps them become crispy during roasting.
Step 4: Season and Arrange the Potatoes
In a roasting tray, toss the parboiled potatoes with olive oil, salt, and pepper. Arrange the potatoes around the edges of the tray, leaving room in the center for the chicken.
Step 5: Roast the Chicken and Potatoes
Place the seasoned chicken in the center of the roasting tray, breast side up. Drizzle the chicken with olive oil or rub it with butter for a crispy, golden skin. Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken is cooked through and the skin is golden and crispy.
Step 6: Baste and Turn the Potatoes
Halfway through cooking, baste the chicken with its own juices. Turn the potatoes to ensure they roast evenly and get crispy on all sides.
Step 7: Rest the Chicken
Once the chicken is cooked (check by inserting a skewer into the thickest part of the thigh; the juices should run clear), remove it from the oven and let it rest for 15 minutes. Cover it loosely with foil while resting to retain the juices.
Step 8: Serve
Carve the roast chicken and serve it alongside the crispy potatoes. You can add any leftover juices from the pan as a gravy or serve with a separate gravy on the side.
What to Serve with Jamie Oliver’s Roast Chicken and Potatoes
- Steamed Vegetables: Green beans, carrots, or peas are great additions to this dish.
- Gravy: Serve with a rich gravy made from the pan juices for extra flavor.
- Salad: A fresh green salad adds a light contrast to the rich chicken and potatoes.
- Bread: Serve with crusty bread to soak up the delicious juices.
Expert Tips for Mastering Jamie Oliver’s Roast Chicken and Potatoes
- Use room temperature chicken: Let the chicken come to room temperature before roasting for even cooking.
- Get crispy potatoes: Parboil the potatoes and rough them up in the colander to achieve extra crispy edges when roasting.
- Baste the chicken: Basting the chicken with its own juices halfway through cooking helps keep it moist and flavorful.
- Check doneness: Use a meat thermometer to check that the internal temperature of the chicken is 75°C (165°F) in the thickest part of the thigh.
- Rest the chicken: Let the chicken rest for 15 minutes after roasting to allow the juices to redistribute, keeping the meat tender and juicy.
Variations of Jamie Oliver’s Roast Chicken and Potatoes Recipe
- Add vegetables: You can add other vegetables like carrots, onions, or parsnips to roast alongside the potatoes.
- Lemon and herb chicken: Add lemon zest and extra fresh herbs like thyme and parsley for a zesty flavor.
- Garlic roast potatoes: Add extra whole garlic cloves to the roasting tray for roasted garlic-flavored potatoes.
- Spiced chicken: Rub the chicken with paprika, cumin, or chili flakes for a spicier version of the roast.
How to Store Leftover Jamie Oliver’s Roast Chicken and Potatoes Recipe
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze leftover chicken and potatoes for up to 2 months. Allow them to cool completely before freezing.
- Reheating: Reheat in the oven at 180°C (350°F) for 15-20 minutes, or until warmed through.
Nutrition Value (per serving)
- Calories: 500 kcal
- Protein: 40g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 5g
FAQs
How do I make roast chicken skin crispy?
To achieve crispy chicken skin, make sure the skin is dry before roasting and rub it with olive oil or butter. Roasting at a high temperature of 200°C (400°F) also helps create crispy skin.
Should I cover the chicken while roasting?
No, it’s best to roast the chicken uncovered. This allows the skin to get golden and crispy. If you’re worried about over-browning, you can loosely cover the chicken with foil during the last 10 minutes of cooking.
Can I cook the potatoes with the chicken at the same time?
Yes, the potatoes can be roasted alongside the chicken. Parboil the potatoes first for extra crispiness, then roast them in the same pan with the chicken, allowing them to soak up the flavorful juices.
How do I know when roast chicken is done?
The roast chicken is done when the internal temperature reaches 75°C (165°F) at the thickest part of the thigh. You can also check by piercing the thigh—if the juices run clear, it’s fully cooked.
Final Words
Jamie Oliver’s Roast Chicken and Potatoes is a classic, hearty dish that’s perfect for any family dinner or special occasion. With its juicy roast chicken and crispy potatoes, this one-pan meal is as simple as it is delicious. Pair it with steamed vegetables and gravy for a complete, satisfying meal that everyone will love.
More Jamie Oliver Recipes
- Jamie Oliver Rice Stuffed Peppers Recipe
- Jamie Oliver Sausage And Mash pie
- Jamie Oliver Cabbage and Leeks
- Jamie Oliver Meat Moussaka
Jamie Oliver Roast Chicken and Potatoes
- Prep Time: 15mins
- Cook Time: 1 hour and 20 minutes
- Total Time: 56 minute
- Yield: 4 1x
- Category: Main Course
- Method: Roasting
- Cuisine: British
Description
Jamie Oliver’s Roast Chicken and Potatoes is a simple and delicious one-pan meal where a whole chicken is seasoned and roasted alongside potatoes, creating a flavorful, crispy, and hearty dish. The chicken’s juices are absorbed by the potatoes, adding extra flavor and texture.
Ingredients
- 1 whole chicken (about 1.5kg)
- 1.2kg potatoes (Maris Piper or King Edward, cut into large chunks)
- 1 lemon (halved)
- 4 garlic cloves (unpeeled)
- A few sprigs of fresh rosemary or thyme
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: 1 onion (quartered)
Instructions
Preheat your oven to 200°C (400°F).
Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken generously with salt and pepper, both inside and outside. Stuff the cavity with the halved lemon, garlic cloves, and fresh rosemary or thyme.
Peel and cut the potatoes into large chunks. Parboil the potatoes in a pot of salted water for about 10 minutes, then drain them. Shake the potatoes in the colander to rough up the edges, which helps them become crispy during roasting.
In a roasting tray, toss the parboiled potatoes with olive oil, salt, and pepper. Arrange the potatoes around the edges of the tray, leaving room in the center for the chicken.
Place the seasoned chicken in the center of the roasting tray, breast side up. Drizzle the chicken with olive oil or rub it with butter for a crispy, golden skin. Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken is cooked through and the skin is golden and crispy.
Halfway through cooking, baste the chicken with its own juices. Turn the potatoes to ensure they roast evenly and get crispy on all sides.
Once the chicken is cooked (check by inserting a skewer into the thickest part of the thigh; the juices should run clear), remove it from the oven and let it rest for 15 minutes. Cover it loosely with foil while resting to retain the juices.
Carve the roast chicken and serve it alongside the crispy potatoes. You can add any leftover juices from the pan as a gravy or serve with a separate gravy on the side.
