This easy and hearty Jamie Oliver recipe for Whole Chicken Casserole is perfect for a comforting family meal. With tender chicken, flavorful potatoes, and zesty herby salsa, it’s a simple dish that uses everyday ingredients like garlic, parsley, and hazelnuts. Roast everything together for a golden, juicy result that’s full of warmth and flavor.
Ingredients Needed
- 1 whole free-range chicken (1.5kg / 3.3lb)
- 1kg / 2.2lb potatoes (peeled and chopped into 5cm / 2-inch chunks)
- 1 bunch flat-leaf parsley (30g / 1oz)
- 1 bulb garlic (reserve 1 clove for salsa)
- 40g / 1.4oz blanched hazelnuts
- 3 tbsp olive oil (plus extra for rubbing the chicken)
- Sea salt and black pepper (to taste)
- 700ml / 3 cups water
How To Make Whole Chicken Casserole
- Preheat the oven: Preheat to 180°C / 350°F / gas mark 4.
- Season and brown the chicken: Rub the chicken with olive oil, sea salt, and black pepper. Brown in a large casserole pan over high heat for 5 minutes until golden, then remove and set aside.
- Prepare the casserole base: Add the water, parsley stalks, garlic bulb, and potatoes to the pan. Bring to a boil on the hob for 15 minutes, lightly seasoning the mixture.
- Add the chicken and bake: Place the chicken on top of the casserole base and bake in the oven for 1 hour 15 minutes, or until golden and fully cooked through.
- Make the herby salsa: Peel and finely chop the reserved garlic clove, finely chop the parsley leaves, and roughly chop the hazelnuts. Mix in a bowl with 3 tbsp olive oil, and 4 tbsp water, and season to taste.
- Serve: Transfer the chicken and potatoes to a serving platter, drizzle with the herby salsa, and serve with the roasted garlic bulb for squeezing over.
Recipe Tips
- Brown the chicken well: Make sure to brown the chicken on all sides in the pan. This adds extra flavor and gives the chicken a nice golden color when baked.
- Cut potatoes evenly: Chop the potatoes into roughly the same size to ensure they cook evenly with the chicken.
- Season the casserole base well: Lightly season the potatoes and water before adding the chicken. This helps to build flavor from the bottom up.
- Check the chicken temperature: To ensure the chicken is fully cooked, check that the internal temperature reaches 75°C / 165°F.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover casserole cool to room temperature. Once cooled, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: If you wish to freeze the casserole, cool it to room temperature, then transfer it into an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Heat the casserole in a pan over medium heat, stirring occasionally, for about 10 minutes or until it’s thoroughly heated. Add a splash of water if needed to prevent it from drying out.
Nutrition Facts
Serving Size: 1 bowl (350g)
- Calories: 340
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 920mg
- Potassium: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Stew Slow Cooker
- Jamie Oliver Butter Chicken
- Jamie Oliver BBQ Chicken
- Jamie Oliver Chicken in White Wine Sauce
Jamie Oliver Whole Chicken Casserole
Description
This easy and hearty Jamie Oliver recipe for Whole Chicken Casserole is perfect for a comforting family meal. With tender chicken, flavorful potatoes, and zesty herby salsa, it’s a simple dish that uses everyday ingredients like garlic, parsley, and hazelnuts. Roast everything together for a golden, juicy result that’s full of warmth and flavor.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C / 350°F / gas mark 4.
- Season and brown the chicken: Rub the chicken with olive oil, sea salt, and black pepper. Brown in a large casserole pan over high heat for 5 minutes until golden, then remove and set aside.
- Prepare the casserole base: Add the water, parsley stalks, garlic bulb, and potatoes to the pan. Bring to a boil on the hob for 15 minutes, lightly seasoning the mixture.
- Add the chicken and bake: Place the chicken on top of the casserole base and bake in the oven for 1 hour 15 minutes, or until golden and fully cooked through.
- Make the herby salsa: Peel and finely chop the reserved garlic clove, finely chop the parsley leaves, and roughly chop the hazelnuts. Mix in a bowl with 3 tbsp olive oil, and 4 tbsp water, and season to taste.
- Serve: Transfer the chicken and potatoes to a serving platter, drizzle with the herby salsa, and serve with the roasted garlic bulb for squeezing over.
Notes
- Brown the chicken well: Make sure to brown the chicken on all sides in the pan. This adds extra flavor and gives the chicken a nice golden color when baked.
- Cut potatoes evenly: Chop the potatoes into roughly the same size to ensure they cook evenly with the chicken.
- Season the casserole base well: Lightly season the potatoes and water before adding the chicken. This helps to build flavor from the bottom up.
- Check the chicken temperature: To ensure the chicken is fully cooked, check that the internal temperature reaches 75°C / 165°F.
Jamie Oliver Whole Chicken Casserole