This delicious Georgian-style roast chicken by Jamie Oliver is packed with bold spices and roasted to perfection. Served with crispy potatoes, burnt leeks, and a vibrant walnut salsa verde, it’s a flavorful and hearty meal. You can easily swap herbs or spices based on what you have, making it a flexible dish for any occasion.
Ingredients Needed
- 1kg / 2.2lb baby new potatoes
- 1 bulb garlic
- 1 tbsp olive or sunflower oil
- 1 tsp coriander seeds
- 1 tsp blue fenugreek
- 1 tsp dried marigold petals
- 1 tsp cayenne pepper
- 1 bunch (20g / 0.7oz) summer savory
- 1 tbsp white wine vinegar
- ½ bunch (15g / 0.5oz) fresh woody herbs (thyme, rosemary, or sage)
- 1 whole (1.6kg / 3.5lb) free-range chicken
For the Walnut Salsa Verde:
- 1 large bunch (60g / 2oz) mixed soft herbs (tarragon, parsley, mint, dill, basil)
- 100g / 3.5oz walnut halves
- 1 tbsp capers
- 2 cornichons or pickled cucumbers
- 1 tsp Dijon mustard
- 2 tbsp olive or sunflower oil
- 1 tbsp white wine vinegar
For the Burnt Leeks & Tomatoes:
- 4 small leeks
- 1kg / 2.2lb mixed heritage and heirloom tomatoes
- ½ tbsp olive or sunflower oil
- 1 pomegranate
- ½ tsp dried chilli flakes
- ½ tsp dried marigold petals
How To Make Georgia Roast Chicken
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Parboil the potatoes: In a pan of salted boiling water for 16 minutes, then drain and steam dry.
- Prepare the potatoes: Transfer to a large roasting tray, break them up slightly, add unpeeled garlic cloves, drizzle with 1 tbsp oil, and season with salt and pepper.
- Make the spice rub: Pound coriander seeds, blue fenugreek, marigold petals, and cayenne with salt and pepper in a pestle and mortar. Add summer savory leaves, pound again, then mix with 1 tbsp vinegar and 2 tbsp oil. Rub all over the chicken.
- Make a herb brush: Tie the woody herb bunch to the end of a wooden spoon with string.
- Roast the chicken: Place it directly on the oven bars with the potato tray underneath. Roast for 1 hour 20 minutes, basting occasionally with the herb brush.
- Make the salsa verde: Pound soft herbs into a paste with a mortar and pestle. Add walnuts, capers, cornichons, and mustard, and pound again. Stir in 2 tbsp oil and 1 tbsp vinegar, then season to taste.
- Rest the chicken: Remove from the oven, place the chicken on top of the potatoes, and let it rest while preparing the vegetables.
- Preheat the grill: Set to high.
- Grill the leeks and tomatoes: Trim the leeks and place them on a wire rack with the tomatoes. Grill for 15 minutes until blistered and soft.
- Prepare the leeks and tomatoes: Peel off burnt leek skins and chop the soft flesh. Squeeze tomatoes out of their skins. Drizzle with ½ tbsp oil, and juice of half a pomegranate, sprinkle with dried chilli, and season.
- Assemble the dish: Scrape leeks and tomatoes into a serving bowl, scatter over marigold petals, and tap out pomegranate seeds from the other half over the bowl.
- Final plating: Squash the roasted potatoes with your thumb, squeeze out the garlic cloves, spoon over the leeks and tomatoes, and place the chicken on top.
- Serve: Slice the chicken at the table and serve with walnut salsa verde.
Recipe Tips
- Parboil potatoes just right: Boil them for 16 minutes until fork-tender but not too soft. This helps them get crispy in the oven.
- Grill leeks and tomatoes until blistered: The charred skin adds a smoky depth. If your grill isn’t strong enough, broil them instead.
- Let the chicken rest: Resting for at least 10 minutes after roasting keeps it juicy and easier to carve.
- Adjust salsa verde consistency: If it’s too thick, add a little more oil or vinegar to balance the texture and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roast chicken cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. For the best texture, keep the potatoes and salsa verde in separate containers.
- Freeze: Place cooled chicken pieces in a freezer-safe bag or container and freeze for up to 3 months. Potatoes and salsa verde don’t freeze well, so it’s best to make them fresh. Thaw the chicken overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken in a baking dish with a splash of broth or water, cover with foil, and heat for 15–20 minutes until warmed. Remove the foil for the last 5 minutes to crisp up the skin.
Nutrition Facts
Serving Size: 1 serving
- Calories: 899
- Total Fat: 51.9g
- Saturated Fat: 9.1g
- Total Carbohydrate: 40.1g
- Dietary Fiber: 4.6g
- Protein: 70.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Blackened Fish Tacos
- Jamie Oliver Chicken & Mushroom Bake
- Jamie Oliver Cauliflower Cheese Lasagne
- Jamie Oliver Chestnut Brussels Sprouts Pie
Jamie Oliver Georgia Roast Chicken Recipe
Description
This delicious Georgian-style roast chicken by Jamie Oliver is packed with bold spices and roasted to perfection. Served with crispy potatoes, burnt leeks, and a vibrant walnut salsa verde, it’s a flavorful and hearty meal. You can easily swap herbs or spices based on what you have, making it a flexible dish for any occasion.
Ingredients
For the Walnut Salsa Verde:
For the Burnt Leeks & Tomatoes:
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Parboil the potatoes: In a pan of salted boiling water for 16 minutes, then drain and steam dry.
- Prepare the potatoes: Transfer to a large roasting tray, break them up slightly, add unpeeled garlic cloves, drizzle with 1 tbsp oil, and season with salt and pepper.
- Make the spice rub: Pound coriander seeds, blue fenugreek, marigold petals, and cayenne with salt and pepper in a pestle and mortar. Add summer savory leaves, pound again, then mix with 1 tbsp vinegar and 2 tbsp oil. Rub all over the chicken.
- Make a herb brush: Tie the woody herb bunch to the end of a wooden spoon with string.
- Roast the chicken: Place it directly on the oven bars with the potato tray underneath. Roast for 1 hour 20 minutes, basting occasionally with the herb brush.
- Make the salsa verde: Pound soft herbs into a paste with a mortar and pestle. Add walnuts, capers, cornichons, and mustard, and pound again. Stir in 2 tbsp oil and 1 tbsp vinegar, then season to taste.
- Rest the chicken: Remove from the oven, place the chicken on top of the potatoes, and let it rest while preparing the vegetables.
- Preheat the grill: Set to high.
- Grill the leeks and tomatoes: Trim the leeks and place them on a wire rack with the tomatoes. Grill for 15 minutes until blistered and soft.
- Prepare the leeks and tomatoes: Peel off burnt leek skins and chop the soft flesh. Squeeze tomatoes out of their skins. Drizzle with ½ tbsp oil, and juice of half a pomegranate, sprinkle with dried chilli, and season.
- Assemble the dish: Scrape leeks and tomatoes into a serving bowl, scatter over marigold petals, and tap out pomegranate seeds from the other half over the bowl.
- Final plating: Squash the roasted potatoes with your thumb, squeeze out the garlic cloves, spoon over the leeks and tomatoes, and place the chicken on top.
- Serve: Slice the chicken at the table and serve with walnut salsa verde.
Notes
- Parboil potatoes just right: Boil them for 16 minutes until fork-tender but not too soft. This helps them get crispy in the oven.
- Parboil potatoes just right: Boil them for 16 minutes until fork-tender but not too soft. This helps them get crispy in the oven.
Grill leeks and tomatoes until blistered: The charred skin adds a smoky depth. If your grill isn’t strong enough, broil them instead. - Let the chicken rest: Resting for at least 10 minutes after roasting keeps it juicy and easier to carve.
- Adjust salsa verde consistency: If it’s too thick, add a little more oil or vinegar to balance the texture and flavor.
Jamie Oliver Georgia Roast Chicken Recipe