This easy Jamie Oliver Mediterranean Chicken is a quick and flavorful one-tray dinner. With crispy potatoes, juicy chicken legs, and zesty lemon, it’s a perfect balance of freshness and heartiness. You can easily swap herbs or olives based on what you have, making it a flexible and satisfying meal.
Ingredients Needed
- 1 lemon
- 4 free-range chicken legs
- 1 kg (2.2 lbs) new potatoes
- 4 sprigs of fresh rosemary
- 1 bunch of fresh thyme
- 2 fresh bay leaves
- Olive oil
- 100g (3.5 oz) pitted green olives
How To Make Mediterranean Chicken
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the ingredients: Slice the lemon into quarters and place in a large roasting tin with the chicken legs, new potatoes, and all the herbs. Toss everything with 1 to 2 tablespoons of olive oil and season well.
- Roast the chicken and potatoes: Roast for 45 minutes until the chicken is cooked through and the potatoes are tender.
- Squeeze the lemon and add olives: Remove from the oven, squeeze the roasted lemon wedges over the chicken and potatoes, and squish some of the potatoes to burst them, which helps absorb the flavors. Add the olives, stir everything, and roast for an additional 15 minutes until the chicken is golden and the potatoes are crispy.
- Serve: Remove from the oven and serve with a handful of watercress on the side.
Recipe Tips
- Don’t overcrowd the tray: Ensure the chicken and potatoes have enough space to roast evenly. If needed, use two trays.
- Burst the potatoes: When you squeeze the roasted lemon over the potatoes, press them down a bit to release more flavor and help them get crispy.
- Check the chicken: To make sure the chicken is fully cooked, the internal temperature should reach 75ºC/165ºF.
- Add olives at the end: Don’t add the olives too early. Add them in the last 15 minutes of roasting so they don’t burn and retain their flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Mediterranean Chicken cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After the dish has cooled, place it in an airtight container or freezer bag. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight and reheat before serving.
- Reheat: Preheat the oven to 180ºC/350ºF. Place the chicken and potatoes on a baking tray and cover with foil. Heat for 20-25 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 417
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 386mg
- Total Carbohydrate: 44g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 31g
Try More Jamie Oliver Recipes:
- Jamie Oliver Lemon Chicken
- Jamie Oliver Greek Chicken Pasta
- Jamie Oliver Chicken Nuggets
- Jamie Oliver Chicken Piri Piri
Jamie Oliver Mediterranean Chicken
Description
This easy Jamie Oliver Mediterranean Chicken is a quick and flavorful one-tray dinner. With crispy potatoes, juicy chicken legs, and zesty lemon, it’s a perfect balance of freshness and heartiness. You can easily swap herbs or olives based on what you have, making it a flexible and satisfying meal.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the ingredients: Slice the lemon into quarters and place in a large roasting tin with the chicken legs, new potatoes, and all the herbs. Toss everything with 1 to 2 tablespoons of olive oil and season well.
- Roast the chicken and potatoes: Roast for 45 minutes until the chicken is cooked through and the potatoes are tender.
- Squeeze the lemon and add olives: Remove from the oven, squeeze the roasted lemon wedges over the chicken and potatoes, and squish some of the potatoes to burst them, which helps absorb the flavors. Add the olives, stir everything, and roast for an additional 15 minutes until the chicken is golden and the potatoes are crispy.
- Serve: Remove from the oven and serve with a handful of watercress on the side.
Notes
- Don’t overcrowd the tray: Ensure the chicken and potatoes have enough space to roast evenly. If needed, use two trays.
- Burst the potatoes: When you squeeze the roasted lemon over the potatoes, press them down a bit to release more flavor and help them get crispy.
- Burst the potatoes: When you squeeze the roasted lemon over the potatoes, press them down a bit to release more flavor and help them get crispy.
- Check the chicken: To make sure the chicken is fully cooked, the internal temperature should reach 75ºC/165ºF.
- Add olives at the end: Don’t add the olives too early. Add them in the last 15 minutes of roasting so they don’t burn and retain their flavor.
Jamie Oliver Mediterranean Chicken