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Pot-Roast Chicken
Fondant Potatoes, Herby salsa, Roasted Garlic
Herby salsas are much loved in Catalan cooking, so, inspired by a recent trip to Barcelona, I’ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant nutty number.
NOTE: In this book, Jamie assumes that readers will have a basic “ 5 Ingredient Pantry “. Olive oil for cooking, extra-virgin olive oil for finishing a dish, red wine vinegar, and salt and pepper. You will not find those ingredients listed in the individual recipes.
Serves: 4
Total time: 1 hour 35 minutes
Jamie Oliver 5 Ingredients Mediterranean: Simple Indredible Food
Jamie Oliver
INGREDIENTS
1 x 3-lb whole chicken
2 lbs potatoes
1 bunch of flat-leaf parsley (1 oz)
1 bulb of garlic
1 ½ oz blanched hazelnuts
DIRECTIONS
Preheat the oven to 350°F. Rub the chicken all over with olive oil, sea salt and black pepper, then brown in a large casserole pan on a high heat, removing it to a plate once golden all over (roughly 5 minutes). Meanwhile, peel the potatoes and chop into 2-inch chunks. Pour 2 ¾ cups of water into the pan, then add the parsley stalks, garlic bulb (reserving 1 garlic clove for later) and the potatoes. Bring to the boil on the stove for 15 minutes, season lightly, then pop the chicken on top and place in the oven for 1 hour 15 minutes, or until the chicken is golden and cooked through.
Meanwhile, peel and finely chop the reserved garlic clove, very finely chop the parsley leaves, and roughly chop the hazelnuts. Decant into a small serving bowl, stir in 3 tablespoons of extra virgin olive oil and 4 tablespoons of water, and season to perfection. Transfer the chicken and potatoes to a serving platter, spoon over the herby salsa and serve the garlic bulb on the side, for squeezing over.
5 Ingredients Mediterranean by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2024). Photography: © David Loftus, 2024
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