This easy and delicious Jamie Oliver’s Simple Roast Chicken recipe is perfect for a hearty family meal. With crispy potatoes and savory gravy, it’s a simple yet flavorful dish that’s sure to impress. You can easily adjust with seasonal herbs and ingredients to suit your taste!
Ingredients Needed
- 1kg (2.2 lbs) Maris Piper potatoes
- Olive oil
- ½ a bunch (10g) of fresh rosemary
- 1 bulb of garlic
- 1 x 1.6kg (3.5 lbs) whole free-range chicken
- 1 lemon
- ½ a bunch of mixed woody herbs (such as rosemary, sage, thyme, bay leaves)
- A few sprigs of fresh thyme
- 1 heaped tablespoon (15g) plain flour
How To Make Simple Roast Chicken
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the potatoes: Peel the potatoes and cut any large ones in half. Parboil them in a large pan of boiling salted water for 12 minutes, then drain and leave to steam-dry for 2 minutes. Shake the colander lightly to roughen up the edges of the potatoes for crispy roast potatoes.
- Roast the potatoes: Tip the potatoes into a roasting tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of sea salt and black pepper. Strip in half of the rosemary leaves, add the unpeeled garlic cloves, and toss everything well to coat.
- Prepare the chicken: Rub the chicken with a pinch of salt, pepper, and 1 tablespoon of olive oil. Stuff the chicken cavity with the lemon, mixed woody herbs, and remaining rosemary sprigs.
- Roast the chicken and potatoes: Roast the chicken and potatoes for 1 hour 20 minutes, or until the chicken is golden and cooked through. Baste the chicken and give the potato tray a shake now and then. If you like your potatoes extra crispy, leave them in the oven a little longer after removing the chicken.
- Make the gravy: Once the chicken is done, transfer it to a platter to rest. Skim off about three-quarters of the excess fat from the roasting tray and keep it for future use. Place the tray on medium heat, stir in the flour with a wooden spoon, and scrape up all the tasty bits from the base and sides. Pour in 600ml (2.5 cups) of boiling water and any resting juices from the chicken platter. Stir well and simmer until the gravy reaches your desired consistency.
- Serve the meal: Pour the gravy through a sieve into a saucepan, pushing all the delicious bits through with the back of a ladle. Keep the gravy warm. Serve the chicken and potatoes on a platter, accompanied by steamed seasonal greens (such as Swiss chard, spring greens, asparagus, or kale) and your choice of trimmings and sauces, such as English mustard. Enjoy!
Recipe Tips
- Parboil the potatoes properly: Make sure you parboil the potatoes for 12 minutes and let them steam-dry for 2 minutes to ensure they get a crispy, golden exterior when roasted.
- Roughen up the edges of the potatoes: Give the colander a light shake after draining the potatoes to roughen up their edges. This will help create more crispy bits when they roast.
- Baste the chicken for juiciness: Baste the chicken halfway through roasting to keep the meat juicy and tender. Don’t forget to shake the potatoes for even cooking!
- Let the chicken rest before carving: After roasting, let the chicken rest for at least 10 minutes. This helps keep the juices inside, making the chicken more tender and flavorful when served.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roast chicken cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: If you want to freeze the leftover chicken, make sure it’s cooled completely before wrapping it tightly in plastic wrap or foil and placing it in a freezer bag. It will last for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken on a baking tray and cover it with foil to prevent it from drying out. Reheat for 15-20 minutes, or until fully warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 85g or 3 oz)
- Calories: 433
- Total Fat: 14.4g
- Saturated Fat: 3.4g
- Total Carbohydrate: 34.8g
- Dietary Fiber: 2.6g
- Sugars: 1.2g
- Protein: 43.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Cacciatore (Pollo alla Cacciatora)
- Jamie Oliver 5 Ingredients Lamb Kofta
- Jamie Oliver Lamb Casserole
- Jamie Oliver Slow Cooker Beef Stew
Jamie Oliver Simple Roast Chicken
Description
This easy and delicious Jamie Oliver’s Simple Roast Chicken recipe is perfect for a hearty family meal. With crispy potatoes and savory gravy, it’s a simple yet flavorful dish that’s sure to impress. You can easily adjust with seasonal herbs and ingredients to suit your taste!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the potatoes: Peel the potatoes and cut any large ones in half. Parboil them in a large pan of boiling salted water for 12 minutes, then drain and leave to steam-dry for 2 minutes. Shake the colander lightly to roughen up the edges of the potatoes for crispy roast potatoes.
- Roast the potatoes: Tip the potatoes into a roasting tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of sea salt and black pepper. Strip in half of the rosemary leaves, add the unpeeled garlic cloves, and toss everything well to coat.
- Prepare the chicken: Rub the chicken with a pinch of salt, pepper, and 1 tablespoon of olive oil. Stuff the chicken cavity with the lemon, mixed woody herbs, and remaining rosemary sprigs.
- Roast the chicken and potatoes: Roast the chicken and potatoes for 1 hour 20 minutes, or until the chicken is golden and cooked through. Baste the chicken and give the potato tray a shake now and then. If you like your potatoes extra crispy, leave them in the oven a little longer after removing the chicken.
- Make the gravy: Once the chicken is done, transfer it to a platter to rest. Skim off about three-quarters of the excess fat from the roasting tray and keep it for future use. Place the tray on medium heat, stir in the flour with a wooden spoon, and scrape up all the tasty bits from the base and sides. Pour in 600ml (2.5 cups) of boiling water and any resting juices from the chicken platter. Stir well and simmer until the gravy reaches your desired consistency.
- Serve the meal: Pour the gravy through a sieve into a saucepan, pushing all the delicious bits through with the back of a ladle. Keep the gravy warm. Serve the chicken and potatoes on a platter, accompanied by steamed seasonal greens (such as Swiss chard, spring greens, asparagus, or kale) and your choice of trimmings and sauces, such as English mustard. Enjoy!
Notes
- Parboil the potatoes properly: Make sure you parboil the potatoes for 12 minutes and let them steam-dry for 2 minutes to ensure they get a crispy, golden exterior when roasted.
- Roughen up the edges of the potatoes: Give the colander a light shake after draining the potatoes to roughen up their edges. This will help create more crispy bits when they roast.
- Baste the chicken for juiciness: Baste the chicken halfway through roasting to keep the meat juicy and tender. Don’t forget to shake the potatoes for even cooking!
- Let the chicken rest before carving: After roasting, let the chicken rest for at least 10 minutes. This helps keep the juices inside, making the chicken more tender and flavorful when served.
Jamie Oliver Simple Roast Chicken