Jamie Oliver Chicken Tacos

These Jamie Oliver Chicken Tacos are everything you want in a weeknight dinner—juicy roasted chicken, smoky salsa, and homemade tortillas that bring the whole dish together. The flavors are bright and zesty, with plenty of texture from creamy avocado, crumbly feta, and crunchy seeds. I made this on a whim for taco night, and honestly, I was blown away by how satisfying (and customizable!) it was.
(inspired by Jamie Oliver)

Ingredients Needed

For the Chicken

• 1 x 1.8 kg whole free-range chicken
• 4 sprigs of fresh thyme
• Olive oil
• 1 lemon
• 1 bulb of garlic

For the Tortillas

• 500 g plain flour, plus extra for dusting
• 2 tablespoons olive oil
• 150 ml cold water
• Pinch of salt

For the Toppings

• 1 cos lettuce
• 250 g ripe cherry tomatoes
• 2 ripe avocados
• 100 g mixed seeds
• 200 g feta cheese

For the Salsa

• 2 fresh red or green chillies
• 500 g tomatillos or green tomatoes
• 1 bunch of fresh mint (30g)
• 1 bunch of fresh coriander (30g)
• 2 spring onions
• 1 clove of garlic
• 2 tablespoons cider vinegar
• Extra virgin olive oil
• 1 splash of quality tequila

How To Make Jamie Oliver Chicken Tacos

Roast the Chicken:

Start by preheating your oven to 190°C/375°F/gas 5. Pick the thyme leaves and mash them with a good pinch of salt and pepper in a mortar and pestle. Add olive oil and rub this aromatic mixture all over your chicken. Halve the lemon and bash the garlic bulb, stuffing both inside the chicken cavity for extra flavor. Place the chicken in a roasting tray and roast it for about 1 hour and 30 minutes. Check for doneness by piercing the thickest part of the thigh—the juices should run clear.

Make the Tortilla Dough:

While the chicken roasts, make your tortilla dough. Mix the flour, salt, olive oil, and cold water in a bowl until it starts coming together. Turn it onto a floured surface and knead for five solid minutes until the dough is smooth and springy. Roll it into a long sausage shape about 45 cm, slice it into 16 equal pieces, then shape each into a ball. Roll each one into a flat circle. Cook them in a hot dry frying pan for 2–3 minutes per side, until lightly golden and puffed. Keep them warm in foil.

Blend the Salsa:

Preheat a griddle pan on high. Prick the chilies and char them along with the tomatillos (after removing any husks) for about 15–20 minutes, turning to get them nice and blackened. Toss the charred veg into a food processor with the mint, coriander, spring onions, garlic, cider vinegar, olive oil, and a splash of tequila. Blitz until smooth and season with salt to taste. It should be smoky, zippy, and full of depth.

Assemble the Tacos:

Once the chicken is done and slightly cooled, shred the meat. Slice the lettuce, halve the cherry tomatoes, and prep your avocados. Pick some extra mint and coriander leaves for garnish. Now for the fun part: pile some shredded chicken onto a tortilla, then layer with lettuce, tomatoes, avocado, mixed seeds, and crumbled feta. Finish with a generous drizzle of that glorious salsa.

Why I Love This Recipe

I made these Jamie Oliver Chicken Tacos for a Friday night dinner, and it felt like a proper fiesta. The roasted chicken is so juicy and herby, and that homemade salsa? A total game changer. Everyone at the table loved building their own tacos, and it was surprisingly easy to make everything from scratch. This is now a go-to whenever I want something fun and packed with flavor.

Recipe Tips

• Swap the Chicken: Use boneless chicken thighs for a faster version—just roast for less time or pan-fry.
• Make It Mild: Remove chili seeds before roasting to tone down the salsa heat.
• Crunch Factor: Add radishes or red cabbage for extra crunch.
• Vegan Version: Sub in grilled mushrooms and skip the feta.
• Quick Reheat: Tortillas reheat beautifully in a dry pan or microwave for 10 seconds.

How To Store This Jamie Oliver Chicken Tacos

At Room Temperature

Only safe for up to 2 hours—after that, everything should be chilled.

In the Fridge

Store the shredded chicken, salsa, and toppings in separate containers. They’ll keep for up to 2 days.

In the Freezer

Freeze the cooked chicken and tortillas separately. The chicken lasts up to 3 months, tortillas about 1 month.

Reheating

• Oven: Wrap tacos in foil, heat at 350°F for 10 minutes.
• Microwave: Place on a microwave-safe plate, heat on HIGH for 30–45 seconds.
• Air Fryer: Heat at 400°F for 4–5 minutes for a crispy finish.

Nutrition Facts (per serving)

• Calories: 340
• Carbs: 28g
• Protein: 25g
• Fat: 14g
• Sugar: 3.9g
• Fibre: 3.2g
• Sodium: 659mg

Let’s Answer a Few Questions!

Can I make this with store-bought tortillas?
Totally! Homemade ones are great, but store-bought saves time and still tastes fab.

How spicy is the salsa?
It depends on your chilies—taste and adjust before blending if you’re heat-sensitive.

Can I prep the chicken in advance?
Yes! Roast and shred it up to two days ahead and store it chilled.

What if I can’t find tomatillos?
Green tomatoes or even regular ones will work—just adjust the flavor with more vinegar or lime.

Is this good for kids?
Absolutely! Just go easy on the salsa if they’re not into spice.

Try More Recipes:

• Jamie Oliver Nduja Pasta
• Jamie Oliver Creamy Prawn Linguine
• Jamie Oliver Easy Chicken Biryani