Jamie Oliver

Herb marinated chicken

With ginger, garlic and lemon

Thanks for voting. Why not leave a comment
Rate
(17)

Herb marinated chicken

Serves 6
Cooks In1 hour plus marinating and resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    535
    27%
  • Fat
    37.6g
    54%
  • Saturates
    8.6g
    43%
  • Protein
    34.1g
    76%
  • Carbs
    4.4g
    2%
  • Sugar
    3.2g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    535
    27%
  • Fat
    37.6g
    54%
  • Saturates
    8.6g
    43%
  • Protein
    34.1g
    76%
  • Carbs
    4.4g
    2%
  • Sugar
    3.2g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 spatchcocked higher-welfare chicken , about 1.6kg, or 6 chicken breasts
  • 1 bunch summer savory
  • 1 bunch fresh rosemary
  • 8 cloves garlic , skins left on
  • 8 tablespoons extra virgin olive oil
  • 1 thumb-sized piece fresh root ginger
  • sea salt
  • freshly ground black pepper
  • 2 lemons , washed and thinly sliced
  • 2 glasses Chardonnay
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken then lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving.

Tip

View Comments

Jamie's world