Jamie Oliver 5 Ingredients Roast Chicken (Pot-roast chicken) is made with whole chicken, potatoes, flat-leaf parsley, garlic, and blanched hazelnuts. This hearty Roast Chicken recipe creates a delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
This Roast Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You Will Love This Pot-roast Chicken
- Simple Ingredients: This recipe uses just five main ingredients, making it easy to prepare. Each one brings its own unique flavor, creating a complex and delicious meal with minimal fuss.
- One-Pot Wonder: Everything cooks in one pan, which means less cleaning up. You brown the chicken, boil the potatoes, and roast it all together.
- Flavorful Salsa: The herby salsa made from parsley, hazelnuts, and garlic adds a fresh and nutty flavor that complements the chicken beautifully.
- Perfectly Roasted: The method ensures the chicken is beautifully golden and juicy, with crispy skin. The potatoes absorb the chicken’s flavors, making them irresistibly tasty.
Jamie Oliver 5 Ingredients Roast Chicken Ingredients
- 1.5 kg whole free-range chicken
- 1 kg potatoes
- 30 g flat-leaf parsley
- 1 bulb of garlic
- 40 g blanched hazelnuts
How To Make Jamie Oliver 5 Ingredients Roast Chicken
- Preheat Oven: Set your oven to 180°C (350°F, gas mark 4).
- Prepare Chicken: Coat the chicken with olive oil, salt, and pepper. In a large pan over high heat, brown the chicken until golden, about 5 minutes. Remove and set aside.
- Cook Potatoes: Peel and chop the potatoes into 5cm chunks. In the same pan, add 700ml water, parsley stalks (save some leaves for later), the whole garlic bulb (save one clove), and the chopped potatoes. Boil for 15 minutes.
- Roast: Lightly season, then place the chicken on top of the potatoes and transfer to the oven. Roast for 1 hour and 15 minutes or until the chicken is cooked and golden.
- Make Salsa: Peel and finely chop the reserved garlic clove. Chop the parsley leaves and hazelnuts. Mix these in a bowl with 3 tablespoons of olive oil and 4 tablespoons of water. Season as needed.
- Serve: Move the chicken and potatoes to a serving platter. Spoon the herby salsa over them. Serve with the roasted garlic bulb for squeezing over.
Recipe Tips
- Brown the Chicken Well: Before roasting, make sure to brown the chicken thoroughly on all sides. This step helps seal in the juices and gives the skin a nice, golden color.
- Chop Potatoes Evenly: Cut the potatoes into even chunks to ensure they cook at the same rate. This makes them tender and ready at the same time as the chicken.
- Keep Garlic Whole: Roast the garlic bulb whole in the pan with the chicken. It becomes sweet and soft, perfect for squeezing over the chicken when served.
- Check Chicken Doneness: To make sure the chicken is fully cooked, check that the juices run clear when you pierce the thigh with a knife or use a meat thermometer to ensure it reaches 165°F (74°C).
- Let the Chicken Rest: After roasting, let the chicken rest for 10 minutes before carving. This helps the juices redistribute throughout the meat, making it juicier and more flavorful when you cut into it.
What To Serve With This Pot-roast Chicken
This crispy Roast Chicken pairs well with steamed vegetables, mashed potatoes, or a simple green salad. It can also be served alongside rice, roasted carrots, green beans, or corn on the cob for a delicious family dinner.
How to Store Leftovers
- Refrigerate: Let the Roast Chicken cool to room temperature, then store it in a sealed container in the fridge for up to 3 days. Reheat until hot before serving.
- Freeze: Wrap leftover Roast Chicken tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it loosely with foil. Reheat for 15-20 minutes or until it’s heated through.
- In The Microwave: Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 1-2 minutes, or until it’s hot all the way through.
Jamie Oliver 5 Ingredients Roast Chicken Nutrition Facts
Serving Size: 1 serving
- Calories: 669
- Total Fat: 27.2g
- Saturated Fat: 5.6g
- Sugars: 2g
- Salt: 1.1g
- Protein: 62.9g
- Carbohydrates: 45.7g
- Dietary Fiber: 4g
FAQs
Why Brown The Chicken Before Roasting?
Browning the chicken helps seal in juices and gives the skin a nice, crispy texture.
Can I Use A Different Nut Instead Of Hazelnuts For The Salsa?
Yes, almonds or walnuts could be used as a substitute for hazelnuts in the salsa.
What If My Chicken Isn’t Golden After The Recommended Time?
Keep the chicken in the oven a little longer and increase the temperature slightly. Check every 5 minutes until it reaches the desired color.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chicken Lemon
- Jamie Oliver 5 Ingredients Salmon Chorizo
- Jamie Oliver 5 Ingredients Chicken And Chips
- Jamie Oliver 5 Ingredients Salmon Pasta
Jamie Oliver 5 Ingredients Roast Chicken
Description
Jamie Oliver 5 Ingredients Roast Chicken (Pot-roast chicken) is made with whole chicken, potatoes, flat-leaf parsley, garlic, and blanched hazelnuts. This hearty Roast Chicken recipe creates a delicious dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat Oven: Set your oven to 180°C (350°F, gas mark 4).
- Prepare Chicken: Coat the chicken with olive oil, salt, and pepper. In a large pan over high heat, brown the chicken until golden, about 5 minutes. Remove and set aside.
- Cook Potatoes: Peel and chop the potatoes into 5cm chunks. In the same pan, add 700ml water, parsley stalks (save some leaves for later), the whole garlic bulb (save one clove), and the chopped potatoes. Boil for 15 minutes.
- Roast: Lightly season, then place the chicken on top of the potatoes and transfer to the oven. Roast for 1 hour and 15 minutes or until the chicken is cooked and golden.
- Make Salsa: Peel and finely chop the reserved garlic clove. Chop the parsley leaves and hazelnuts. Mix these in a bowl with 3 tablespoons of olive oil and 4 tablespoons of water. Season as needed.
- Serve: Move the chicken and potatoes to a serving platter. Spoon the herby salsa over them. Serve with the roasted garlic bulb for squeezing over.
Notes
- Brown the Chicken Well: Before roasting, make sure to brown the chicken thoroughly on all sides. This step helps seal in the juices and gives the skin a nice, golden color.
- Chop Potatoes Evenly: Cut the potatoes into even chunks to ensure they cook at the same rate. This makes them tender and ready at the same time as the chicken.
- Keep Garlic Whole: Roast the garlic bulb whole in the pan with the chicken. It becomes sweet and soft, perfect for squeezing over the chicken when served.
- Check Chicken Doneness: To make sure the chicken is fully cooked, check that the juices run clear when you pierce the thigh with a knife or use a meat thermometer to ensure it reaches 165°F (74°C).
- Let the Chicken Rest: After roasting, let the chicken rest for 10 minutes before carving. This helps the juices redistribute throughout the meat, making it juicier and more flavorful when you cut into it.
Jamie Oliver 5 Ingredients Roast Chicken, Pot-roast Chicken