Jamie Oliver 5 Ingredients Chickpea Chicken

So here’s the deal: I made Jamie Oliver’s 5 Ingredients Chickpea Chicken the other night. Wasn’t planning to, honestly. Just had this raw craving for something roasted and messy and warm—like home, but with a little twist of something I couldn’t quite name. The smell that came off the tray? Fennel and roasting skin. Sort of earthy, sharp. Anyway, it surprised me. In the best way. (inspired by Jamie Oliver)

Ingredients Needed

Main stuff:

• 3 tins of chickpeas (400g each, drained well or they’ll steam instead of crisp)
• 1 tbsp fennel seeds (don’t skip—this is the magic)
• 1 whole chicken, about 1.5kg
• Half a kilo of tomatoes, whatever colors you’ve got—rough chopped
• A couple handfuls of salad leaves, maybe 180g or so

How To Make Jamie Oliver 5 Ingredients Chickpea Chicken

1. Start with the chickpeas: Heat the oven to 180°C. Not screaming hot, just steady. Drain the chickpeas properly—none of that soggy-bottomed nonsense. Toss them in a food processor with a little salt and pepper. Blitz, but don’t obliterate. You want texture. Spread half that chunky mash in the middle of a tray lined with paper. The rest? Roll it into little blobs, size of ping-pong balls maybe, and dot them around.
2. Now, the bird: Grab a pestle and mortar. Bash the fennel seeds to rubble with some salt and pepper. Stir in olive oil, a glug, and a splash of red wine vinegar. Cut down the backbone of the chicken. Yes, it’s a bit gory. Flatten it out, almost like it’s stretching. Then smear that fennel marinade all over—into every crevice. Be generous. Be a little wild with it.
3. Time for roasting: Balance the chicken right on the oven bars. Underneath? The tray of chickpeas. So the good stuff drips down. Roast it all for about an hour. Halfway through, pull the tray out, give it a shake. Chickpeas should be crisping, almost catching in places.
4. While that’s doing its thing: Toss your chopped tomatoes and salad in a big bowl. Olive oil, just a little. Salt. Pepper. That’s it. Keep it sharp and simple. Throw it in the fridge till you’re ready.
5. To serve: Chop the chicken. I used kitchen shears and just hacked into it—no finesse. The crispy chickpeas go down first, then juicy bits of chicken. Salad on the side, cold and bright. There’s something primal about it. In a good way.

Why I Love This Recipe

Made it on a grey afternoon. You know the kind—rain threatening, nowhere to be. And it turned into this full-on moment of joy. Warm kitchen, windows fogged up, everyone tearing into chicken with their hands. There’s no pretense here. It’s roast dinner energy, but simplified, with these weirdly perfect fennel-scented chickpeas. My kind of food.

Recipe Tips

• Don’t rush draining the chickpeas. Let them sit in a colander. Pat them if you need to.
• Chunks. You want chunks in the blitzed mix. Think bite, not paste.
• Butterflying the chicken feels a bit violent. Still… worth it.
• Give the chickpeas attention halfway through. Shake them, move them. Crisping is key.
• Don’t dress the salad early. Ever. Unless you like limp leaves.

How To Store This Jamie Oliver 5 Ingredients Chickpea Chicken

• At Room Temperature: Not for long. Maybe an hour, max. Any longer, you’re flirting with danger.
• In the Fridge: Once cool, pack the chicken and chickpeas into a sealed container. They’re fine for a couple of days. Just don’t shove the salad in there. That lives separately.
• In the Freezer: Yes, you can freeze it. Just the chicken and chickpeas, though. Wrap tight or use those freezer tubs with snapping lids. Defrost overnight—slow is better.
• Reheating: Oven’s your best bet. 180°C again, 15–20 mins. Chickpeas won’t be quite as crisp, but the flavor, Still there.

Let’s Answer a Few Questions!

Can I swap the whole chicken for something quicker?
Yes. Thighs or drumsticks work great. Adjust your timing, that’s all.

No fennel seeds in the cupboard. Am I doomed?
Nah. Try cumin or coriander seeds. Different vibe, still tasty.

Can I prep this earlier in the day?
Absolutely. Chickpeas and marinade can hang out for hours. Roast when ready.

Is this a spicy dish?
Nope. Not even a little. Add chili if you need that kind of chaos.

Do I really need a salad with it?
You don’t need it. But the freshness? It balances all that richness.

Nutrition Facts (per serving)

• Calories: 628
• Carbs: 31.1g
• Protein: 70.1g
• Fat: 25.1g
• Sugar: 4.6g
• Fibre: 10.5g
• Sodium: 1g

Try More Recipes:

• 5 Ingredients Couscous & Chicken Bake
• 5 Ingredients Za’atar Chicken
• 5 Ingredients Chicken & Merguez Stew
• 5 Ingredients Lemon-tzatziki Chicken