Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Pot-roast Chicken

“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.” – Jamie Oliver

Ingredients


Serves 4

  • 1 x 3-lb. whole chicken
  • 2 lbs potatoes
  • 1 bunch of Italian parsley (1 oz.)
  • 1 bulb of garlic
  • 1 1/2 oz. blanched hazelnuts

Directions

  1. 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 x 3/4 cups of water into the pan, then add the parsley stems, garlic bulb (reserving 1 garlic clove for later) and the potatoes. Bring to a 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.
  2. 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 1/4 cup 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.

Source

Excerpted from 5 Ingredients Mediterranean by Jamie Oliver. © 2023 Jamie Oliver. Photographs by David Loftus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tagged