It can be tricky planning tasty meals that do not require a lot of effort to cook during the week.
Chicken and potatoes is a classic dish but Jamie Oliver’s one-pot herby chicken traybake has put a Mediterranean twist on this dinner staple.
This mouthwatering crispy chicken is topped with herb salsa and gravy-soaked potatoes to make this dinner incredibly flavourful.
You only need five simple ingredients to make this dish and it requires roughly 15 minutes to prepare before it goes in the oven, making it the perfect recipe for a quick and easy dinner.
In his cookbook ‘5 Ingredients Mediterranean’, Jamie said: “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.”
Method
To begin, preheat the oven to 180C. Rub the chicken all over with olive oil, salt and pepper. Then, peel the potatoes and chop them into five-centimetre chunks.
Place the chicken in a casserole pan and place on the stove on a high heat. Brown the chicken for five minutes until the skin is golden all over.
Pour 700ml of water into the pan, then add the parsley stalks, one garlic bulb and potatoes.
Bring the mixture to a boil on the stove for 15 minutes, then place the pan in over, making sure the chicken is on top.
Cook the chicken and potatoes for one hour and 15 minutes or until the chicken is fully cooked through.
Meanwhile, make the herby salsa. Peel and finely chop another garlic bulb, as well as the parsley leaves and hazelnuts.
Place the hazelnut mixture into a small serving bowl and then stir in three tablespoons of olive oil and four tablespoons of water, then season with salt and pepper.
Once the chicken and potatoes are cooked, transfer them to a serving platter and spoon over the herby salsa.
Your simple yet mouth-watering chicken roast with potatoes is now ready to serve.
