This easy and delicious roast chicken with vegetable recipe by Jamie Oliver is perfect for a cozy family dinner. With crispy roasted potatoes, sweet carrots, and juicy chicken, it’s a hearty, nutritious meal that’s simple to prepare. You can easily swap ingredients based on what you have in the kitchen for a flexible, tasty dish.
Ingredients Needed
- 500g (1 lb) carrots
- 600g (1.3 lbs) potatoes
- 1 bulb of garlic
- 5 sprigs of fresh rosemary
- Olive oil
- 1 x 1.6kg (3.5 lb) whole free-range chicken
- 1 lemon
- 5 sprigs of fresh thyme
How To Make Roast Chicken And Vegetables
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Scrub, trim, and halve the carrots lengthways. Scrub, peel, and halve the potatoes, quartering any larger ones. Add the vegetables to a large roasting tray.
- Add garlic and rosemary: Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves from the stalks and add them to the tray with the garlic cloves.
- Toss the vegetables: Drizzle the vegetables with olive oil, season with sea salt and black pepper, then toss well to coat and spread evenly in the tray.
- Prepare the chicken: Rub the chicken all over with a pinch of salt and pepper and drizzle with olive oil. Stuff the chicken cavity with the whole lemon and thyme sprigs.
- Roast the chicken: Place the chicken on top of the vegetables and reduce the oven temperature to 200ºC/400ºF/gas 6. Roast for 45 minutes.
- Turn and baste: Carefully remove the tray from the oven, use tongs to turn the vegetables over, and spoon any juices over the chicken. Return the tray to the oven and roast for a further 30 minutes, or until the chicken is cooked through (to check, pierce a chicken thigh – the juices should run clear).
- Rest the chicken: Once cooked, transfer the chicken to a board and cover it with foil and a tea towel. Let it rest for 10-15 minutes.
- Crisp up the vegetables: Return the vegetables to the oven for 5 minutes to crisp up, if needed.
- Carve and serve: Using a sharp carving knife, carve the chicken, then serve with the roasted vegetables. Serve with a green salad on the side.
Recipe Tips
- Use room temperature chicken: Let the chicken sit at room temperature for about 30 minutes before roasting. This helps it cook evenly and results in a juicier bird.
- Don’t overcrowd the tray: Make sure the vegetables are spread out in a single layer. If they’re too crowded, they won’t crisp up properly.
- Baste the chicken: Spoon the juices from the tray over the chicken halfway through cooking. This keeps the chicken moist and adds flavor.
- Check the chicken’s doneness: To make sure the chicken is fully cooked, pierce the thigh with a sharp knife. If the juices run clear, it’s ready; if not, roast a little longer.
- Rest the chicken: Let the chicken rest covered with foil for 10-15 minutes after cooking. This helps the juices settle, making it easier to carve and tastier to eat.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roast chicken and vegetables cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: For freezing, let the leftovers cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the chicken and vegetables in the fridge overnight and reheat as desired.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken and vegetables on a baking tray, covering with foil. Heat for about 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 400mg
- Potassium: 950mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Stuffed Chicken Thighs
- Jamie Oliver BBQ Whole Chicken
- Jamie Oliver Chicken In Milk
- Jamie Oliver Chicken Arrabiata Recipe
Jamie Oliver Roast Chicken And Vegetables
Description
This easy and delicious roast chicken with vegetable recipe by Jamie Oliver is perfect for a cozy family dinner. With crispy roasted potatoes, sweet carrots, and juicy chicken, it’s a hearty, nutritious meal that’s simple to prepare. You can easily swap ingredients based on what you have in the kitchen for a flexible, tasty dish.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Scrub, trim, and halve the carrots lengthways. Scrub, peel, and halve the potatoes, quartering any larger ones. Add the vegetables to a large roasting tray.
- Add garlic and rosemary: Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves from the stalks and add them to the tray with the garlic cloves.
- Toss the vegetables: Drizzle the vegetables with olive oil, season with sea salt and black pepper, then toss well to coat and spread evenly in the tray.
- Prepare the chicken: Rub the chicken all over with a pinch of salt and pepper and drizzle with olive oil. Stuff the chicken cavity with the whole lemon and thyme sprigs.
- Roast the chicken: Place the chicken on top of the vegetables and reduce the oven temperature to 200ºC/400ºF/gas 6. Roast for 45 minutes.
- Turn and baste: Carefully remove the tray from the oven, use tongs to turn the vegetables over, and spoon any juices over the chicken. Return the tray to the oven and roast for a further 30 minutes, or until the chicken is cooked through (to check, pierce a chicken thigh – the juices should run clear).
- Rest the chicken: Once cooked, transfer the chicken to a board and cover it with foil and a tea towel. Let it rest for 10-15 minutes.
- Crisp up the vegetables: Return the vegetables to the oven for 5 minutes to crisp up, if needed.
- Carve and serve: Using a sharp carving knife, carve the chicken, then serve with the roasted vegetables. Serve with a green salad on the side.
Notes
- Use room temperature chicken: Let the chicken sit at room temperature for about 30 minutes before roasting. This helps it cook evenly and results in a juicier bird.
- Don’t overcrowd the tray: Make sure the vegetables are spread out in a single layer. If they’re too crowded, they won’t crisp up properly.
- Baste the chicken: Spoon the juices from the tray over the chicken halfway through cooking. This keeps the chicken moist and adds flavor.
- Check the chicken’s doneness: To make sure the chicken is fully cooked, pierce the thigh with a sharp knife. If the juices run clear, it’s ready; if not, roast a little longer.
- Rest the chicken: Let the chicken rest covered with foil for 10-15 minutes after cooking. This helps the juices settle, making it easier to carve and tastier to eat.
Jamie Oliver Roast Chicken And Vegetables