Jamie Olivers Roasted Chicken Recipes

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FANTASTIC ROASTED CHICKEN

This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.

Provided by Jamie Oliver

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 9



Fantastic Roasted Chicken image

Steps:

  • Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
  • While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.

2 pounds chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1 to 2 cloves garlic, peeled and finely chopped
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
4 ounces softened butter
2 pounds potatoes, peeled and cut into chunks
1 large celeriac, peeled

CHICKEN IN MILK

A slightly odd but really fantastic combination that must be tried

Provided by Jamie Oliver

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8



Chicken in Milk image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
  • Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
  • To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

4 ounces (115 grams) or 1 stick butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
1 pint (565 milliliters) milk
1 (3 pound/ 1.5 kilogram) organic chicken
Salt and freshly ground black pepper

JAMIE OLIVER'S CHICKEN CACCIATORE

Make and share this Jamie Oliver's Chicken Cacciatore recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11



Jamie Oliver's Chicken Cacciatore image

Steps:

  • Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
  • Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
  • Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
  • Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.

Nutrition Facts : Calories 1213.4, Fat 77, SaturatedFat 21.8, Cholesterol 380.1, Sodium 630.5, Carbohydrate 11.4, Fiber 2.7, Sugar 5.9, Protein 96.8

1 (2 kg) chicken, jointed or 1 (2 kg) use the equivalent amount chicken pieces
sea salt & freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 garlic cloves, peeled (1 crushed, 2 sliced)
375 ml chianti wine
flour, for dusting
extra virgin olive oil
6 anchovy fillets
3 tablespoons black olives, stoned
2 (400 g) cans of good-quality plum tomatoes

JAMIE OLIVER'S CHICKEN IN MILK

The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.

Provided by Sam Sifton

Categories     main course

Time 2h

Yield 4 servings

Number Of Ingredients 9



Jamie Oliver's Chicken in Milk image

Steps:

  • Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
  • Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
  • To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram

1 (3 to 4 pound) whole chicken
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter
1/4 cup extra-virgin olive oil
1 small cinnamon stick
10 cloves garlic, skins left on
2 1/2 cups whole milk
1 handful of fresh sage, leaves picked - around 15 to 20 leaves
2 lemons

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