5 Ingredients Mediterranean
By Jamie Oliver
1 hr 35 mins
Not Too Tricky
serves 4
About the recipe
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.
Recipe From
Ingredients
1 x 1.5kg whole free-range chicken
1kg potatoes
1 bunch of flat-leaf parsley (30g)
1 bulb of garlic
40g blanched hazelnuts
Method
- Preheat the oven to 180°C/350°F/gas 4.
- 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).
- Peel the potatoes and chop into 5cm chunks. Pour 700ml 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 hob 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.
- 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.
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