Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken

If you love roasted chicken but want to take things up a notch, then this Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken is for you. With juicy roast chicken, creamy tzatziki, roasted onions, fragrant basmati rice, and a zesty lemon twist, this dish brings all the sunshine and flavor of the Mediterranean to your table. I made it for a weekend dinner and everyone went back for seconds—especially after that lemony pickle hit the plate. (inspired by Jamie Oliver)

Ingredients Needed

• 1 x 1.5kg whole chicken
• 2 x 200g tubs tzatziki
• 2 lemons
• 4 mixed-colour onions
• 300g basmati rice

How To Make Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken

1. Prep the Chicken:
   Start by using a sharp knife to cut down the back of the chicken, then open it out flat—this helps it cook evenly. Rub half the tzatziki all over the chicken, squeeze over the juice of half a lemon, and season with salt and black pepper. Cover and let it marinate in the fridge for at least 2 hours (overnight is even better).
2. Preheat and Prep the Onions:
   Heat the oven to 180°C (350°F). Peel the onions and finely chop half of one. Mix it with the juice of half a lemon and a pinch of salt to make a quick pickle—this will bring some zing to the final dish. Cut the rest of the onions into quarters and place them in a deep tray along with one halved lemon.
3. Roast the Chicken:
   Place the marinated chicken skin-side up over the onions and lemon. Drizzle with ½ a tablespoon of olive oil and roast for 1 hour and 10 minutes. It’s ready when the skin is golden and the leg meat pulls away from the bone.
4. Make the Rice:
   When the chicken is done, remove it along with half of the roasted onions and one of the lemon halves. Squeeze the other lemon half into the tray juices. Discard the lemon’s white pith, then finely slice the skin. Chop the remaining onions and add them to the tray with 300g of basmati rice and 600ml of boiling salted water. Cover the tray with foil or a lid and simmer on the stovetop for 12 minutes until the rice is tender and flavorful.
5. Serve It All Together:
   Spoon the rice onto a serving platter, top with the roasted chicken, onions, and those delicious pan juices. Add the rest of the tzatziki in dollops, drizzle over 1 tablespoon of extra virgin olive oil, and serve with the onion-lemon pickle and the remaining roasted lemon for squeezing

Why I Love This Recipe

This dish is the perfect example of what Jamie Oliver does best—minimal ingredients, maximum flavor. The lemony tzatziki marinade makes the chicken unbelievably tender, and roasting it over onions adds sweet, sticky depth. And that rice, infused with lemon, onion, and chicken juices? Absolute magic.

Recipe Tips

• Marinate overnight. The longer you let the chicken sit in tzatziki and lemon, the more flavorful and tender it gets.
• Spatchcock the chicken carefully. Cutting down the back lets it cook faster and more evenly—totally worth the effort.
• Use boiling water for rice. This helps the rice cook evenly and soak up all the tray’s flavors.
• Roasted lemon is key. Squeeze the caramelized lemon into the juices before adding rice—it makes everything pop.
• Don’t skip the pickle. That sharp lemon-onion mix adds a bright contrast that balances the whole dish.

How To Store Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken

• In the Fridge: Let everything cool, then store chicken and rice together or separately in airtight containers. Keeps for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a covered pan over medium heat with a splash of water or chicken broth to keep it moist. Stir occasionally and heat until piping hot throughout.

FREQUENTLY ASKED QUESTIONS

• Can I use chicken thighs instead of a whole chicken?
  Yes, bone-in thighs will work well—just reduce the cooking time slightly.
• What if I don’t have tzatziki?
  You can make a quick version with Greek yogurt, cucumber, garlic, lemon juice, and a touch of dill or mint.
• Can I skip the rice?
  You could, but the rice soaks up all the best flavors. Couscous or orzo would also work nicely.
• What kind of onions should I use?
  Any mix works—red, white, or yellow. The variety adds color and sweetness.
• Can I prepare this ahead of time?
  Yes, marinate the chicken the day before and keep the pickle in the fridge. Just roast and finish the rice on the day you’re serving.

Nutrition Facts

• Calories: 682 kcal
• Fat: 15.6g
• Saturated Fat: 5.8g
• Protein: 61.4g
• Carbohydrates: 79g
• Sugars: 13g
• Salt: 2.4g
• Fiber: 5g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Garlic Chicken
• 5 Ingredients Roast Chicken
• 5 Ingredients Sticky Chicken
• 5 Ingredients Chicken Soup