I didn’t expect this one to become a favourite, to be honest. It started as a “what can I do with this tub of tzatziki that isn’t just… dip?” situation. One spatchcocked chicken and a couple of jammy roasted lemons later, and I was borderline emotional at the dinner table. It’s one of those meals that smells like sunshine and tastes like a holiday — even if you’re eating it on the sofa in pyjamas.
There’s something weirdly satisfying about flattening a whole chicken, slathering it in garlicky yogurt, and roasting it until the skin goes golden and crackly. And the rice? It’s not just filler. It’s cooked in chicken juices and sweet roasted onions, and I swear, it’s borderline addictive. Bonus points: it all feels super rustic, like you’re feeding a table full of people, even if it’s just you and your dog (who will absolutely beg).
Why You’ll Love It
- That crispy, lemony, herby skin? Ridiculously flavourful.
- The chicken stays super juicy thanks to the yogurt marinade.
- Everything — chicken, rice, onions — cooks in the same pan. Minimal faff.
- Great way to use up tzatziki (or an excuse to buy some).
- Leftovers? Stack them in a wrap the next day with fresh herbs and hot sauce. Bliss.
- Feels fresh and light, but also indulgent — the sweet spot.
Ingredients
- 1 whole free-range chicken (around 1.5kg)
- 2 x 200g tubs of tzatziki
- 2 lemons
- 4 mixed-colour onions
- 300g basmati rice
- Sea salt & black pepper
- Olive oil (just a splash)
How to Make It
Spatchcock and marinate the bird:
Using a sharp knife or kitchen shears, cut down the back of the chicken and open it out flat. Rub half the tzatziki all over the bird with the juice of half a lemon, plus a generous pinch of salt and pepper. Cover and marinate in the fridge for at least 2 hours — overnight’s even better if you remember.
Prep your lemon and onion base:
Preheat the oven to 180°C (350°F). Peel your onions and finely chop half of one. Toss it in a bowl with juice from the other lemon half and a pinch of salt — that’s your little sharp pickle for later. Quarter the rest of the onions and chuck them in a deep roasting tray with the remaining lemon, halved.
Roast the chicken until golden and jammy:
Place your chicken skin side up on top of the onions and lemon. Drizzle with a bit of olive oil and roast for about 1 hour 10 minutes, until golden and cooked through (the legs should pull away easily).
Turn tray juices into magic rice:
Once cooked, take the chicken out of the tray and set aside with half the roasted onions and one jammy lemon half. Squeeze the other lemon half into the roasting juices (careful, it’s hot), then finely slice its skin and the remaining onions. Stir them back into the tray.
Cook the rice in all that flavour:
Add your basmati rice to the tray, along with 600ml boiling salted water. Cover the tray with foil or a tight-fitting lid and place it on the hob over medium-low heat for about 12 minutes. Let it gently steam until the rice is tender and fluffy.
Assemble and finish it all off:
Spoon the rice into a big dish or tray. Place the roasted chicken and reserved onions on top, and drizzle over the resting juices. Spoon the rest of the tzatziki all over (be generous — it’s the good stuff), drizzle with a bit of olive oil, and scatter over the lemon pickle.
Common Mistakes and How to Dodge Them
Why’s my chicken dry?
It either overcooked or didn’t marinate long enough. That tzatziki needs time to soak in — don’t rush it.
Rice came out mushy or too dry?
Too much or too little liquid, or your pan wasn’t sealed tight. Use foil and check the rice around 10 minutes in.
Chicken skin didn’t crisp up?
Could be your oven wasn’t hot enough. A quick 5-minute blast under the grill at the end usually fixes it.
It’s too tangy!
Lemons can vary — if you’re citrus-sensitive, use a bit less juice in the marinade or skip the lemon pickle.
Storage and Reheating
Fridge:
Leftovers keep beautifully in the fridge for up to 3 days. Store chicken and rice separately if you can.
Freezer:
Chicken can be frozen — just shred it and store in portions. The rice freezes too, but texture can get a bit soft.
Reheat in the oven:
Cover with foil and warm at 180°C for 15–20 minutes. Add a splash of stock or water to the rice if needed.
Microwave:
Totally fine, just don’t forget to stir halfway through. Tzatziki doesn’t love heat though — add that fresh after.
Frequently Asked Questions
Can I use boneless chicken?
You can, but you’ll miss out on the deep flavour you get from roasting a whole bird. If using thighs, reduce cooking time.
What if I can’t find tzatziki?
Make a quick version with yogurt, grated cucumber, garlic, olive oil, lemon juice, and dill. Stir and chill.
Do I need to spatchcock the chicken?
It cooks faster and more evenly that way. If you’re not confident, ask your butcher to do it.
Can I make this spicy?
Totally. Add some harissa or chili flakes to the marinade for a kick. Tzatziki cools the heat nicely.
Nutrition Facts (Per Serving):
- Calories: ~520 kcal
- Fat: 25g
- Carbs: 38g
- Protein: 38g
- Sodium: Moderate
- Sugar: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Broccoli Pasta Bake
- Jamie Oliver Sticky Chicken Recipe
- Jamie Oliver Spatchcock Chicken
Jamie Oliver Tzatziki Chicken
Description
Golden roasted chicken smothered in creamy tzatziki, served over lemon-slicked onion rice — bold, fresh, and quietly brilliant.
Ingredients
Instructions
- Spatchcock the chicken, marinate with half the tzatziki, lemon juice, salt, and pepper. Chill for at least 2 hours.
- Roast on top of onions and lemon halves at 180°C for 1hr 10min.
- Remove chicken and some onions. Squeeze remaining lemon into tray, slice its peel and onions, stir in.
- Add rice and 600ml boiling water, cover and simmer on stove for 12 mins.
- Spoon rice into a dish, top with chicken, onions, juices, and rest of tzatziki.
- Drizzle with olive oil and serve with lemon pickle.
Notes
- Marinate overnight if possible — it’s worth it.
- Use foil tightly during the rice step to keep the steam in.
- Don’t skip the lemon pickle — it gives the whole dish a bright kick.
- Grill the chicken for 5 mins at the end if you want that extra crisp.