Jamie Oliver Georgia Roast Chicken Recipe

If you love bold flavors and a bit of flair on your Sunday roast, this Jamie Oliver Georgia Roast Chicken Recipe is a total winner. The chicken is spiced with warming Georgian herbs, roasted until golden, and served with crispy potatoes, blistered leeks and tomatoes, and a vibrant walnut salsa verde. I made this for a weekend dinner and was blown away by the combination of smoky, spicy, and fresh flavors. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken & Potatoes:

• 1kg / 2.2lb baby new potatoes
• 1 bulb garlic
• 1 tbsp olive or sunflower oil
• 1 tsp coriander seeds
• 1 tsp blue fenugreek
• 1 tsp dried marigold petals
• 1 tsp cayenne pepper
• 1 bunch (20g / 0.7oz) summer savory
• 1 tbsp white wine vinegar
• ½ bunch (15g / 0.5oz) fresh woody herbs (thyme, rosemary, or sage)
• 1 whole (1.6kg / 3.5lb) free-range chicken

For the Walnut Salsa Verde:

• 1 large bunch (60g / 2oz) mixed soft herbs (tarragon, parsley, mint, dill, basil)
• 100g / 3.5oz walnut halves
• 1 tbsp capers
• 2 cornichons or pickled cucumbers
• 1 tsp Dijon mustard
• 2 tbsp olive or sunflower oil
• 1 tbsp white wine vinegar

For the Burnt Leeks & Tomatoes:

• 4 small leeks
• 1kg / 2.2lb mixed heritage and heirloom tomatoes
• ½ tbsp olive or sunflower oil
• 1 pomegranate
• ½ tsp dried chilli flakes
• ½ tsp dried marigold petals

How To Make Jamie Oliver Georgia Roast Chicken Recipe

1. Preheat and Parboil: Start by preheating your oven to 180°C/350°F/gas 4. Parboil the new potatoes in salted water for 16 minutes, then drain and let them steam dry in a colander.
2. Prep the Potatoes: Transfer the potatoes to a large roasting tray. Gently crush them, add unpeeled garlic cloves, drizzle with oil, and season with salt and pepper.
3. Make the spice rub: Using a pestle and mortar, crush the coriander seeds, blue fenugreek, marigold petals, and cayenne pepper with salt and black pepper. Add in the summer savory leaves, pound again, then mix in vinegar and oil.
4. Season the Chicken: Rub the spice paste all over the chicken. Tie your woody herb bunch to a wooden spoon to use as a makeshift basting brush.
5. Roast: Place the chicken directly on the oven bars with the potato tray underneath. Roast for about 1 hour 20 minutes, basting every so often with your herb brush.
6. Make the Salsa Verde: In a mortar and pestle, pound the soft herbs into a rough paste. Add walnuts, capers, chopped cornichons, and mustard, then keep pounding. Stir in oil and vinegar, and season to taste.
7. Grill the Veg: Set your grill to high. Trim and grill the leeks and tomatoes on a wire rack for about 15 minutes until blistered. Peel away burnt leek skins and squeeze the tomatoes out of their skins. Chop and combine in a bowl with oil, pomegranate juice, dried chilli flakes, and marigold petals.
8. Assemble: Rest the chicken over the potatoes. Squash potatoes gently, squeeze out the garlic, and spoon the leek and tomato mix over the top. Scatter with pomegranate seeds and serve with walnut salsa verde.

Why I Love This Recipe

This roast is anything but boring. It’s bursting with warm, aromatic flavors and has a beautiful rustic presentation that feels like a feast. I served it on a big wooden board with the salsa verde on the side and everyone dove in—no fancy carving needed.

Recipe Tips

• Boil your potatoes properly—you want them fork-tender but not mushy.
• Don’t skip the herb brush—it adds great flavor while basting.
• Use whatever herbs you have in the salsa verde; it’s super flexible.
• Char the leeks and tomatoes well for that smoky edge.
• Rest the chicken before carving—it makes a big difference to juiciness.

How To Store And Reheat Leftovers?

• Refrigerate: Cool everything to room temp and store in airtight containers. Keep potatoes, chicken, and salsa verde separate for best results. Eat within 3 days.
• Freeze: Chicken can be frozen in portions. Salsa verde and veg don’t freeze well, so enjoy them fresh. Defrost chicken overnight in the fridge.
• Reheat: Preheat oven to 180°C/350°F. Cover chicken with foil and warm for 15–20 minutes. Remove foil for a few minutes at the end if you want to re-crisp the skin.

FREQUENTLY ASKED QUESTIONS

• What is blue fenugreek and can I substitute it?
  It’s a Georgian spice that adds a deep flavor. If you can’t find it, use regular fenugreek or skip it—it’ll still be delicious.
• Can I roast everything on one tray?
  You could, but keeping the chicken on the bars ensures crispy skin and lets the potatoes soak up all the good stuff below.
• Is the salsa verde spicy?
  Nope, it’s herbaceous and tangy. You can add chilli if you want heat.
• What if I don’t have summer savory?
  Try using a mix of thyme, oregano, or tarragon instead.
• Can I prep this ahead?
  Yes—make the salsa verde and parboil the potatoes earlier in the day. Assemble and roast fresh.

Nutrition Facts

Serving Size: 1 serving

• Calories: 899
• Total Fat: 51.9g
• Saturated Fat: 9.1g
• Total Carbohydrate: 40.1g
• Dietary Fiber: 4.6g
• Protein: 70.7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Blackened Fish Tacos
• Jamie Oliver Chicken & Mushroom Bake
• Jamie Oliver Cauliflower Cheese Lasagne
• Jamie Oliver Chestnut Brussels Sprouts Pie