Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken is made with a whole chicken, tzatziki, lemons, mixed-colour onions, and basmati rice. This delicious chicken recipe creates a hearty dinner that takes about 2 hours to prepare, plus marinating time, and can serve up to 4 people.
This Lemon-tzatziki Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 x 1.5kg (3.3 lbs) whole chicken
- 2 x 200g (7 oz) tubs of tzatziki
- 2 lemons
- 4 mixed-colour onions
- 300g (10.5 oz) basmati rice
How To Make This Lemon-tzatziki Chicken:
- Prepare the chicken: Use a sharp knife to carefully cut down the back of the chicken and open it out flat. Rub half the tzatziki all over the chicken with the juice of ½ a lemon and season with a pinch of sea salt and black pepper. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
- Preheat and prep the vegetables: Preheat the oven to 180°C (350°F). Peel the onions and finely chop half of one onion. In a small bowl, mix it with the juice of ½ a lemon and a pinch of salt to create a pickle. Quarter the remaining onions and place them in a deep tray or ovenproof pan. Add the remaining lemon, and cut it in half.
- Roast the chicken: Place the chicken skin side up on top of the onions and lemon, ensuring it fits snugly. Drizzle with ½ a tablespoon of olive oil and roast for 1 hour and 10 minutes, or until golden and the leg meat pulls easily from the bone.
- Prepare the rice: Once the chicken is cooked, remove it along with half the roasted onions and one of the lemon halves. Squeeze the remaining lemon into the tray juices. Discard the white pith, finely slice the lemon skin, and chop the remaining onions. Add the rice and 600ml (2 ½ cups) boiling salted water to the tray, then cover and cook on the hob over medium-low heat for 12 minutes, or until the rice is tender.
- Serve: Transfer the rice to a serving dish and top with the chicken, roasted onions, and any remaining juices. Spoon over the remaining tzatziki, drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved roasted lemon half for squeezing over.
Recipe Tips
- Marinate overnight: For the best flavor, marinate the chicken overnight in the tzatziki and lemon juice to help tenderize the meat.
- Flatten the chicken properly: Cutting the chicken down the back allows it to cook evenly, so take your time flattening it out.
- Don’t skip the pickle: The quick lemon and onion pickle adds a tangy balance to the rich chicken and tzatziki flavors.
- Squeeze the lemon juice: When squeezing the roasted lemon into the pan juices, it adds a deep, caramelized flavor to the rice.
- Use boiling salted water for the rice: This ensures the rice cooks evenly and absorbs all the flavors from the pan.
How To Store & Reheat Leftovers
Storing in the Fridge: Store the leftover lemon-tzatziki chicken and rice in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the chicken and rice in a freezer-safe container for up to 2 months. Allow it to cool completely before freezing, and thaw it in the fridge overnight before reheating.
Reheating: Reheat in a pan over medium heat for about 5-7 minutes, adding a splash of water or chicken broth to prevent it from drying out, until it’s fully heated through.
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
Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken
Description
Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken is made with a whole chicken, tzatziki, lemons, mixed-colour onions, and basmati rice. This delicious chicken recipe creates a hearty dinner that takes about 2 hours to prepare, plus marinating time, and can serve up to 4 people.
Ingredients
Instructions
- Prepare the chicken: Use a sharp knife to carefully cut down the back of the chicken and open it out flat. Rub half the tzatziki all over the chicken with the juice of ½ a lemon and season with a pinch of sea salt and black pepper. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
- Preheat and prep the vegetables: Preheat the oven to 180°C (350°F). Peel the onions and finely chop half of one onion. In a small bowl, mix it with the juice of ½ a lemon and a pinch of salt to create a pickle. Quarter the remaining onions and place them in a deep tray or ovenproof pan. Add the remaining lemon, and cut it in half.
- Roast the chicken: Place the chicken skin side up on top of the onions and lemon, ensuring it fits snugly. Drizzle with ½ a tablespoon of olive oil and roast for 1 hour and 10 minutes, or until golden and the leg meat pulls easily from the bone.
- Prepare the rice: Once the chicken is cooked, remove it along with half the roasted onions and one of the lemon halves. Squeeze the remaining lemon into the tray juices. Discard the white pith, finely slice the lemon skin, and chop the remaining onions. Add the rice and 600ml (2 ½ cups) boiling salted water to the tray, then cover and cook on the hob over medium-low heat for 12 minutes, or until the rice is tender.
- Serve: Transfer the rice to a serving dish and top with the chicken, roasted onions, and any remaining juices. Spoon over the remaining tzatziki, drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved roasted lemon half for squeezing over.
Notes
- Marinate overnight: For the best flavor, marinate the chicken overnight in the tzatziki and lemon juice to help tenderize the meat.
- Flatten the chicken properly: Cutting the chicken down the back allows it to cook evenly, so take your time flattening it out.
- Don’t skip the pickle: The quick lemon and onion pickle adds a tangy balance to the rich chicken and tzatziki flavors.
- Squeeze the lemon juice: When squeezing the roasted lemon into the pan juices, it adds a deep, caramelized flavor to the rice.
- Use boiling salted water for the rice: This ensures the rice cooks evenly and absorbs all the flavors from the pan.
Jamie Oliver 5 Ingredients Lemon-tzatziki Chicken