Jamie Oliver 5 Ingredients Chicken Lemon is made with whole free-range chicken, potatoes, lemon, garlic, and flat-leaf parsley. This delicious Lemon Chicken recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 4 people.
This Chicken Lemon Recipe inspired from 5 Ingredients: Quick & Easy Food Cookbook by Jamie Oliver.
Why You Will Love This Chicken Lemon Recipe
- Easy to Get Ingredients: You can find all the ingredients at your local store. The recipe uses just five main things, which makes it easy to shop for and prepare.
- Tasty and Fresh: Fresh lemon and garlic give the chicken and potatoes a bright, zesty taste that’s really delicious.
- Good for Busy Days: It only takes a few steps and about 1 hour and 35 minutes to make, making it a great choice for a quick dinner during the week.
- Comforting Dinner: The filling chicken with tasty potatoes is a perfect meal for eating with your family.
- Healthy Meal: This dish uses fresh, natural ingredients like free-range chicken and parsley, making it both healthy and tasty.
Jamie Oliver 5 Ingredients Chicken Lemon Ingredients
- 1.5 kg whole free-range chicken
- 1 kg potatoes
- 1 lemon
- 1 bulb of garlic
- 30 g flat-leaf parsley
How To Make Jamie Oliver 5 Ingredients Chicken Lemon
- Preheat the Oven: Set your oven to 180°C (350°F or gas mark 4).
- Prepare the Chicken: Rub the chicken with olive oil (just enough to coat), sea salt, and black pepper. Cut the lemon in half and place both halves inside the chicken cavity. In a large casserole pan, brown the chicken on high heat until golden all over, about 5 minutes. Remove the chicken and set it aside.
- Cook the Potatoes: Peel the potatoes and cut them into large chunks. Use the same pan, add the whole bulb of garlic (keep one clove aside) and the potatoes. Pour in enough water to nearly cover the potatoes (about 700 ml). Bring to a boil and let simmer for 15 minutes, then season lightly with salt.
- Roast the Chicken and Potatoes: Place the chicken on top of the potatoes in the pan and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken is golden and cooked through.
- Prepare the Garnish: While the chicken roasts, finely chop the parsley and the reserved garlic clove. Mix them together for a fresh garnish.
- Serve: Transfer the cooked chicken and potatoes to a serving platter. Sprinkle the garlic-parsley mixture over the chicken and potatoes. Serve immediately, offering the soft roasted garlic bulb for guests to squeeze over their portion.
Recipe Tips
- Check if the Chicken is Cooked: Make sure the chicken is fully cooked by seeing if the juices are clear when you cut into the thickest part. You can also use a meat thermometer; it should show 165°F (74°C).
- Make the Chicken Golden: Brown the chicken well on all sides until it’s golden. This makes the chicken taste better.
- Use a Fresh Lemon: Always use a fresh lemon, not the juice from a bottle. Fresh lemon tastes better and more natural.
- Chop Potatoes the Same Size: Cut your potatoes into similar-sized pieces so they cook evenly and get nicely soft.
- Rest the Chicken: Let the chicken sit for a few minutes after baking. This makes it juicy and soft when you cut it.
What To Serve With Chicken Lemon
This hearty Lemon Chicken pairs well with a simple green salad, steamed vegetables, or sautéed green beans. It can also be served alongside couscous, rice pilaf, or crusty bread for a satisfying dinner.
How To Store Leftovers
- Refrigerate: Let the leftover Lemon Chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Lemon Chicken is not ideal for freezing because the texture of the potatoes and the chicken skin may become soggy when thawed.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 175°C (350°F). Place the chicken and potatoes in an oven-safe dish and cover loosely with foil. Heat for 15-20 minutes or until heated through.
- In The Microwave: Transfer chicken and potatoes to a microwave-safe plate and cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, checking and turning the pieces halfway through for even heating.
Jamie Oliver 5 Ingredients Chicken Lemon
Serving Size: 1 of 4 servings
- Calories: 669
- Total Fat: 27.2g
- Saturated Fat: 5.6g
- Sodium: 1.1g
- Total Carbohydrate: 45.7g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 62.9g
FAQs
What Type Of Potatoes Is Best For This Recipe?
Use starchy potatoes like Russets or Yukon Golds for the best texture.
The Chicken Skin Isn’t Crispy, What Can I Do?
Increase the oven temperature for the last 10 minutes of cooking or broil briefly to crisp up the skin.
How Long Should I Let The Chicken Rest Before Serving?
Let it rest for about 5 minutes to allow the juices to redistribute throughout the meat, making it juicier.
Can I Use Rosemary Instead Of Parsley?
Yes, rosemary can be a great alternative to parsley in this recipe. It pairs well with lemon and adds a robust flavor to the chicken.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chicken Tikka Masala
- Jamie Oliver 5 Ingredients Chicken And Chips
- Jamie Oliver 5 Ingredients Chicken Thighs
- Jamie Oliver 5 Ingredients Spatchcock Chicken
Jamie Oliver 5 Ingredients Chicken Lemon
Description
Jamie Oliver 5 Ingredients Chicken Lemon is made with whole free-range chicken, potatoes, lemon, garlic, and flat-leaf parsley. This delicious Lemon Chicken recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F or gas mark 4).
- Prepare the Chicken: Rub the chicken with olive oil (just enough to coat), sea salt, and black pepper. Cut the lemon in half and place both halves inside the chicken cavity. In a large casserole pan, brown the chicken on high heat until golden all over, about 5 minutes. Remove the chicken and set it aside.
- Cook the Potatoes: Peel the potatoes and cut them into large chunks. Use the same pan, add the whole bulb of garlic (keep one clove aside) and the potatoes. Pour in enough water to nearly cover the potatoes (about 700 ml). Bring to a boil and let simmer for 15 minutes, then season lightly with salt.
- Roast the Chicken and Potatoes: Place the chicken on top of the potatoes in the pan and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken is golden and cooked through.
- Prepare the Garnish: While the chicken roasts, finely chop the parsley and the reserved garlic clove. Mix them together for a fresh garnish.
- Serve: Transfer the cooked chicken and potatoes to a serving platter. Sprinkle the garlic-parsley mixture over the chicken and potatoes. Serve immediately, offering the soft roasted garlic bulb for guests to squeeze over their portion.
Notes
- Check if the Chicken is Cooked: Make sure the chicken is fully cooked by seeing if the juices are clear when you cut into the thickest part. You can also use a meat thermometer; it should show 165°F (74°C).
- Make the Chicken Golden: Brown the chicken well on all sides until it’s golden. This makes the chicken taste better.
- Use a Fresh Lemon: Always use a fresh lemon, not the juice from a bottle. Fresh lemon tastes better and more natural.
- Chop Potatoes the Same Size: Cut your potatoes into similar-sized pieces so they cook evenly and get nicely soft.
- Rest the Chicken: Let the chicken sit for a few minutes after baking. This makes it juicy and soft when you cut it.
Jamie Oliver 5 Ingredients Chicken Lemon