Recipes>Chicken Recipes
Jamie Oliver’s Roast Chicken Margherita
by Jamie Oliver from Jamie Oliver: 7 Ways
Serves 6
Total 1hr 40min
Cook 1hr 40min
As seen on Channel 4’s Keep Cooking Family Favourites, Jamie Oliver’s easy Roast Chicken Margherita recipe is a creative twist on the classic Sunday roast. Served with giant, mozzarella-stuffed gnocchi, it’s sure to be a hit with the whole family.
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Jamie Oliver: 7 Ways
Jamie Oliver
Jamie Oliver: 7 Ways
7 inventive new ways to cook with each of the UK’s 18 favourite ingredients
With pared back ingredients lists and easy-to-follow instructions, you’ll find plenty of quick and easy dinner solutions
Featuring family favourites, one-pot wonders, tray bakes, roasts, fakeaways and more
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Ingredients
| 1.5kg | floury potatoes |
|---|---|
| 1.5kg | ripe tomatoes |
| 2 | bulbs of garlic |
| 1 | bunch of basil (30g) |
| 1x1.5kg | whole chicken |
| 50g | plain flour |
| 200g | ball of smoked mozzarella |
| 60g | rocket |
| 2 tbsp | red wine vinegar |
| 2 tbsp | olive oil |
Method
Preheat the oven to 180ºC. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.
ENERGY 714kcal FAT 27.5g SAT FAT 9.1g PROTEIN 46.5g CARBS 66.1g SUGARS 10.3g SALT 1.1g FIBRE 8.6g
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Ingredients
Method
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