Let’s be honest — chicken and chips doesn’t sound like much, does it? Bit school dinner-ish. Bit “quick fix on a Friday when the fridge is looking sad.” But this version? This is something else entirely. It’s rustic, it’s golden, it smells like comfort and Sunday warmth, and there’s lemon and oregano involved — which instantly lifts it from “kid food” to “honestly, this might be dinner party-worthy.”
I made this once in the dead of winter when all I wanted was the smell of something real cooking in the oven — not a panicked stir-fry or some reheated leftovers. The potatoes go all golden and sticky at the edges, the onions collapse into sweetness, and the chicken? It’s roasted above the veg, so the juices literally rain down like flavour confetti. It’s deeply Jamie. It’s deeply homey. It’s dead simple.
Why You’ll Love It
- One pan (sort of) – The chicken roasts over the spuds. Clever and less washing up.
- Crispy bits everywhere – Those potato edges? Unreal.
- Big flavours, minimal faff – Just good olive oil, herbs, and lemon.
- Looks fancier than it is – Very “casual rustic bistro” vibes.
- Feeds a crowd – Easy to scale up for a family dinner or Sunday lunch.
- Leftovers make an incredible hash – Fry it all up with an egg. Do it.
Ingredients
- 1kg red-skinned potatoes
- 2 onions
- 1 bunch fresh oregano (20g)
- 2 lemons
- 4 x 250g free-range chicken legs
- Olive oil
- Red wine vinegar
- Sea salt and black pepper
How to Make It
Get the oven hot and ready:
Remove the top shelf (trust me), then preheat your oven to 200°C / 400°F / Gas 6. You’ll need the space.
Chop and chuck your veg:
Scrub your potatoes (peel ’em if you like, I don’t bother), then chop into chunky, uneven pieces — 2 to 5cm is the sweet spot. Toss them into a large roasting dish. Peel and quarter your onions, break them into petals, and add those in too.
Bash up the flavour paste:
Strip half the oregano leaves into a pestle and mortar. Add a good pinch of sea salt and black pepper, then bash it all up until you’ve got a green, fragrant mush. Muddle in about 2 tbsp of olive oil and 2 tbsp of red wine vinegar. This is your marinade. Smells like a summer garden, doesn’t it?
Toss and roast the base:
Drizzle most of that marinade over your potatoes and onions. Toss it all together well — hands are best here. Get it into the oven for 10 minutes while you sort the rest.
Prep the lemons and chicken:
Use a speed-peeler to take big strips of zest off your lemons. Cut the lemons in half. Now toss your chicken legs in the leftover marinade — they should get a good coating.
Layer it like Jamie would:
After 10 minutes, pull the tray out. Place your chicken legs directly on the oven bars above the veg tray (yep, really), and put the lemon halves in the tray too. As the chicken roasts, the juices drip onto the potatoes. It’s magic.
Final roast and finish:
Roast for about 1 hour total. Give the potatoes a shake halfway through. For the last 15 minutes, toss in the remaining oregano leaves and those lovely strips of lemon zest. Everything should be golden, bubbling, and just… glorious.
Serve it with the jammy bits:
Carefully remove the chicken and tray. Squeeze those roasted lemons all over the veg — they go soft and caramelised and sharp all at once. Serve as is. You won’t need anything else.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You likely overcooked it. Stick to bone-in legs — they’re much more forgiving than breasts. And don’t roast them for more than an hour.
Why are my potatoes soggy?
Two things: not hot enough oven, or too much crowding in the tray. Spread them out so they crisp, not steam.
Can I skip the oregano?
Technically, yes. But it’s kind of the soul of the dish. If you must, sub with thyme or rosemary.
I forgot to shake the spuds — now what?
Don’t worry. They might be a bit unevenly browned, but they’ll still taste smashing.
Storage and Reheating
- Fridge: Store everything in an airtight container for up to 3 days.
- Freezer: Chicken freezes beautifully; the potatoes a bit less so, but still usable.
- Reheating: Oven’s best — 180°C for 15 mins to re-crisp the edges.
- Quick tip: Chop up leftovers and pan-fry into a hash. Add a fried egg on top. You’ll thank me.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Just go bone-in and skin-on if you can — you want those juicy drips.
Is red-skinned potato essential?
Nope. Any waxy potato will work — just don’t use floury ones or they’ll fall apart.
What can I serve this with?
Honestly? Just a green salad or maybe some crusty bread. But it’s a full meal as-is.
Can I prep it ahead?
You can chop the veg and marinate the chicken ahead, but don’t assemble until just before roasting.
Nutrition Facts (Per Serving):
- Calories: ~560
- Fat: 28g
- Carbs: 40g
- Protein: 35g
- Sodium: 420mg
- Sugar: 4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Drumsticks Recipe
- Jamie Oliver Chicken Enchiladas
- Jamie Oliver Chicken Fried Rice
Jamie Oliver Chicken And Chips
Description
: A lemony, herb-roasted chicken dish with crisped-up potatoes and sweet onions, all roasted in one glorious tray.
Ingredients
Instructions
- Preheat oven to 200°C and remove top shelf.
- Chop potatoes and onions, toss in marinade (oregano, oil, vinegar, seasoning). Roast for 10 mins.
- Marinate chicken in remaining dressing.
- Add chicken to oven bars above tray, lemons into the tray. Roast 1 hour.
- Shake tray halfway. Add extra oregano and lemon zest last 15 mins.
- Remove, squeeze roasted lemons over veg, and serve hot.
Notes
- Use a roasting tray big enough for the potatoes to spread out.
- Be careful when removing the chicken from oven bars — use tongs and patience!
- Don’t skip the roasted lemon — it makes everything sing.
- You can add garlic cloves or bell peppers for extra depth, if you fancy.