CHICKEN RECIPES WITH POTATOES RECIPES

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LEMON ROAST CHICKEN | CHICKEN RECIPES - JAMIE OLIVER



Lemon Roast Chicken | Chicken Recipes - Jamie Oliver image

Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour

Total Time 2 hours

Yield 6

Number Of Ingredients 10

2 kg higher-welfare chicken
sea salt
freshly ground black pepper
1.5 kg potatoes peeled
1 large lemon preferably unwaxed
1 whole bulb garlic broken into cloves
1 handful fresh thyme
olive oil
1 handful fresh rosemary sprigs leaves picked
8 rashers higher-welfare smoked streaky bacon optional

Steps:

    1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
    2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
    3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
    4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

Nutrition Facts : Calories 496 calories, FatContent 16.8 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 44.1 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1.62 g salt, FiberContent 3.5 g fibre

ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Roast tikka chicken | Chicken recipes | Jamie Oliver recipes image

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 5

800 g potatoes
1 small head of cauliflower (600g)
1 bunch of fresh coriander (30g)
1 x 1.2 kg whole free-range chicken
2 tablespoons tikka curry paste

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
    3. Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
    4. In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
    5. Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
    6. Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
    7. Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
    8. Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.

Nutrition Facts : Calories 467 calories, FatContent 15.9 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre

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LEMON ROAST CHICKEN | CHICKEN RECIPES - JAMIE OLIVER
Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour
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    1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
    2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
    3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
    4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
    3. Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
    4. In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
    5. Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
    6. Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
    7. Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
    8. Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.
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