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.