This easy Jamie Oliver chicken and chips recipe is a perfect combination of crispy, roasted potatoes and juicy chicken legs. With simple ingredients like red-skinned potatoes, onions, and fresh oregano, it’s a quick, comforting meal that can be made with everyday pantry items for a flavorful, hassle-free dinner.
Ingredients Needed
- 1 kg (2.2 lbs) red-skinned potatoes
- 2 onions
- 1 bunch of oregano (20g / 0.7 oz)
- 2 lemons
- 4 x 250g (8.8 oz) free-range chicken legs
How To Make Chicken and Chips
- Preheat the oven: Remove the top shelf from the oven and preheat to 200°C (400°F) / gas 6.
- Prepare the potatoes and onions: Scrub the potatoes and chop them into erratic 2 to 5 cm (0.8 to 2 inches) chunks. Place them in a large baking dish. Peel and quarter the onions, breaking them into petals, and add them to the dish.
- Make the marinade: Strip half the oregano leaves into a pestle and mortar, then pound with a pinch of sea salt and black pepper. Add 2 tablespoons (30 ml) of olive oil and 2 tablespoons (30 ml) of red wine vinegar, muddling them into a paste.
- Coat the potatoes and onions: Drizzle most of the marinade over the potatoes and onions, tossing them well. Roast for 10 minutes.
- Prepare the chicken and lemons: Use a speed-peeler to strip the peel from the lemons, then slice them in half. Toss the chicken legs in the reserved marinade.
- Roast the chicken and potatoes: After 10 minutes, arrange the chicken legs directly on the bars of the top shelf of the oven. Place the lemon halves into the baking dish with the potatoes. Roast for 1 hour, shaking the potatoes and onions halfway through. Toss through the remaining oregano leaves and lemon strips for the last 15 minutes.
- Serve: Carefully remove the chicken from the oven, along with the vegetables. Squeeze the jammy roasted lemon halves over the dish before serving.
Recipe Tips
- Cut potatoes evenly: Make sure the potato chunks are about the same size for even cooking. This ensures that all the potatoes roast to the same perfect crispness.
- Don’t overcrowd the dish: Spread the potatoes and chicken out in the baking dish, so they cook evenly. If the dish is too crowded, the ingredients won’t get crispy.
- Baste the chicken: Halfway through cooking, use the juices from the potatoes to baste the chicken. This will make the skin extra crispy and juicy.
- Roast the chicken on the top shelf: Placing the chicken on the top shelf allows the juices to drip onto the potatoes below, adding extra flavor to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken and chips cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After the dish has cooled, transfer the chicken and potatoes to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, remove from the freezer and let it sit in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken and potatoes on a baking tray and cover with foil. Heat for about 15-20 minutes, removing the foil in the last 5 minutes to crisp up the chicken and potatoes.
Nutrition Facts
Serving Size: 1 order
- Calories: 780
- Total Fat: 43g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 1680mg
- Total Carbohydrate: 78g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 21g
Try More Jamie Oliver Recipes:
- Jamie Oliver Honey And Mustard Chicken Recipe
- Jamie Oliver Chicken Provençal Recipe
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Massaman Curry Recipe
Jamie Oliver Chicken and Chips
Description
This easy Jamie Oliver chicken and chips recipe is a perfect combination of crispy, roasted potatoes and juicy chicken legs. With simple ingredients like red-skinned potatoes, onions, and fresh oregano, it’s a quick, comforting meal that can be made with everyday pantry items for a flavorful, hassle-free dinner.
Ingredients
Instructions
- Preheat the oven: Remove the top shelf from the oven and preheat to 200°C (400°F) / gas 6.
- Prepare the potatoes and onions: Scrub the potatoes and chop them into erratic 2 to 5 cm (0.8 to 2 inches) chunks. Place them in a large baking dish. Peel and quarter the onions, breaking them into petals, and add them to the dish.
- Coat the potatoes and onions: Drizzle most of the marinade over the potatoes and onions, tossing them well. Roast for 10 minutes.
- Make the marinade: Strip half the oregano leaves into a pestle and mortar, then pound with a pinch of sea salt and black pepper. Add 2 tablespoons (30 ml) of olive oil and 2 tablespoons (30 ml) of red wine vinegar, muddling them into a paste.
- Prepare the chicken and lemons: Use a speed-peeler to strip the peel from the lemons, then slice them in half. Toss the chicken legs in the reserved marinade.
- Roast the chicken and potatoes: After 10 minutes, arrange the chicken legs directly on the bars of the top shelf of the oven. Place the lemon halves into the baking dish with the potatoes. Roast for 1 hour, shaking the potatoes and onions halfway through. Toss through the remaining oregano leaves and lemon strips for the last 15 minutes.
- Serve: Carefully remove the chicken from the oven, along with the vegetables. Squeeze the jammy roasted lemon halves over the dish before serving.
Notes
- Cut potatoes evenly: Make sure the potato chunks are about the same size for even cooking. This ensures that all the potatoes roast to the same perfect crispness.
- Don’t overcrowd the dish: Spread the potatoes and chicken out in the baking dish, so they cook evenly. If the dish is too crowded, the ingredients won’t get crispy.
- Baste the chicken: Halfway through cooking, use the juices from the potatoes to baste the chicken. This will make the skin extra crispy and juicy.
- Roast the chicken on the top shelf: Placing the chicken on the top shelf allows the juices to drip onto the potatoes below, adding extra flavor to the dish.
Jamie Oliver Chicken and Chips