This easy Jamie Oliver 5 Ingredients Spatchcock Chicken is a simple yet flavorful dish that’s perfect for a quick dinner. With smoky paprika and tender roasted vegetables, it’s a crowd-pleaser. You can easily swap in your favorite veggies, making it a flexible and delicious meal for any occasion.
This Spatchcock Chicken Recipe Is From 5 Ingredients: Mediterranean by Jamie Oliver.
🧡 Why You’ll Love Spatchcock Chicken Recipe
- Quick and Easy Preparation: This recipe takes only 45 minutes from start to finish, perfect for a weeknight dinner.
- Bold Flavors: The smoked paprika and thyme give the chicken and vegetables a rich, smoky flavor.
- One-Pan Meal: The vegetables roast alongside the chicken, making cleanup a breeze.
- Juicy Chicken: Spatchcocking the chicken ensures even cooking and keeps the meat tender and juicy.
- Colorful and Nutritious: The mixed-colour peppers and potatoes provide a vibrant, healthy side dish.
🍗 Jamie Oliver 5 Ingredients Spatchcock Chicken Ingredients
- 1kg (2.2 lbs) potatoes
- 3 mixed-colour peppers
- 1 x 1.5kg (3.3 lbs) whole free-range chicken
- 1 heaped tablespoon smoked paprika
- 1 bunch of thyme (20g / 0.7 oz)
🍲 How To Make Jamie Oliver 5 Ingredients Spatchcock Chicken
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables: Scrub the potatoes and chop them into 3cm (1.2 inch) chunks. Roughly chop the peppers to the same size, removing seeds and stalks. Place them in a large roasting tray, toss with 1 tablespoon of olive oil, and season with a little sea salt and black pepper.
- Prepare the chicken: Using a large sharp knife, carefully cut the chicken in half. Drizzle each half with 1 tablespoon of olive oil and red wine vinegar. Rub all over with the smoked paprika, salt, and pepper.
- Roasting setup: Place the tray of vegetables on the bottom shelf of the oven. Position the chicken halves’ skin directly on the oven shelf above the tray. Roast for 40 minutes.
- Add thyme: After 40 minutes, rub the thyme with a drizzle of olive oil. Pull out the tray of vegetables, shake it well, then strip and scatter half the thyme over the vegetables. Lay the remaining thyme sprigs on top of the chicken.
- Final roasting: Roast for an additional 5 minutes or until everything is cooked through.
- Serve: Once done, serve the chicken and vegetables hot. Enjoy your delicious spatchcock chicken!
💭 Recipe Tips
- Use Fresh Ingredients: Fresh potatoes, peppers, and thyme will enhance the flavor of your dish.
- Properly Spatchcock the Chicken: Make sure to cut the chicken evenly in half for even cooking and juicier meat.
- Season Well: Don’t skimp on the smoked paprika, salt, and pepper to ensure a flavorful chicken and veggies.
- Shake the Veggies: Give the vegetables a good shake halfway through cooking to ensure they cook evenly and get a nice crispy texture.
- Check the Chicken’s Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) to make sure it’s fully cooked.
🎚 How To Store Leftovers Spatchcock Chicken?
- Refrigerate: Let leftovers spatchcock chicken cool to room temperature. Put the chicken and veggies in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Cool leftovers spatchcock chicken completely before freezing. Place the chicken and veggies in a freezer-safe container or bag and freeze for up to 3 months. To thaw, put the container in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Spatchcock Chicken?
- In The Oven: Preheat your oven to 350°F. Put leftovers spatchcock chicken and veggies on a baking tray, cover with foil, and heat for 15-20 minutes until hot.
- In The Microwave: Place leftovers spatchcock chicken on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel, and heat on medium for 2-3 minutes, checking halfway through.
- On The Stove: Heat a little oil in a pan over medium heat. Add leftovers spatchcock chicken, and cook for 5-7 minutes, turning them until warm.
🥗 What To Serve With Spatchcock Chicken?
This crispy Spatchcock Chicken pairs well with roasted vegetables, mashed potatoes, a fresh green salad, or steamed broccoli. It can also be served alongside garlic bread, rice pilaf, coleslaw, or corn on the cob for a full and delicious dinner.
FAQ’S:
Can I Use Dried Thyme Instead Of Fresh?
Yes, you can use dried thyme. Use about 1 teaspoon of dried thyme in place of the fresh thyme. Add it to the vegetables during the last 10 minutes of roasting.
How Can I Make Sure The Chicken Skin Stays Crispy?
Ensure the chicken skin is dry before roasting. Pat it dry with paper towels, and avoid overcrowding the oven to allow proper air circulation.
How Do I Prevent The Chicken From Drying Out?
To prevent the chicken from drying out, avoid overcooking. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). Basting the chicken with its juices can also help keep it moist.
Can I Use Frozen Potatoes Or Peppers?
Fresh potatoes and peppers are preferred for this recipe, but you can use frozen vegetables. Adjust the cooking time as frozen vegetables might cook faster or need more time depending on their size.
Jamie Oliver 5 Ingredients Spatchcock Chicken Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 780mg
- Potassium: 600mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 42g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chocolate Mousse
- Jamie Oliver 5 Ingredients Pork Fillet
- Jamie Oliver 5 Ingredients Almond Puff Pastry
- Jamie Oliver 5 Ingredients Sausage Pasta
Jamie Oliver 5 Ingredients Spatchcock Chicken
Description
Jamie Oliver’s 5 Ingredients Spatchcock Chicken is made with potatoes, mixed-colour peppers, a whole free-range chicken, smoked paprika, and thyme. This easy Spatchcock Chicken recipe creates a delicious dinner that takes about 65 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables: Scrub the potatoes and chop them into 3cm (1.2 inch) chunks. Roughly chop the peppers to the same size, removing seeds and stalks. Place them in a large roasting tray, toss with 1 tablespoon of olive oil, and season with a little sea salt and black pepper.
- Prepare the chicken: Using a large sharp knife, carefully cut the chicken in half. Drizzle each half with 1 tablespoon of olive oil and red wine vinegar. Rub all over with the smoked paprika, salt, and pepper.
- Roasting setup: Place the tray of vegetables on the bottom shelf of the oven. Position the chicken halves’ skin directly on the oven shelf above the tray. Roast for 40 minutes.
- Add thyme: After 40 minutes, rub the thyme with a drizzle of olive oil. Pull out the tray of vegetables, shake it well, then strip and scatter half the thyme over the vegetables. Lay the remaining thyme sprigs on top of the chicken.
- Final roasting: Roast for an additional 5 minutes or until everything is cooked through.
- Serve: Once done, serve the chicken and vegetables hot. Enjoy your delicious spatchcock chicken!
Notes
- Use Fresh Ingredients: Fresh potatoes, peppers, and thyme will enhance the flavor of your dish.
- Properly Spatchcock the Chicken: Make sure to cut the chicken evenly in half for even cooking and juicier meat.
- Season Well: Don’t skimp on the smoked paprika, salt, and pepper to ensure a flavorful chicken and veggies.
- Shake the Veggies: Give the vegetables a good shake halfway through cooking to ensure they cook evenly and get a nice crispy texture.
- Check the Chicken’s Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) to make sure it’s fully cooked.