Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
French-style chicken
Save recipe

French-style chicken

Crisp barbecued chicken & Florentine potatoes

French-style chicken
Save recipe

1 hr 20 mins plus 12 hours marinating
Not Too Tricky

serves 6

About the recipe

This chicken is to die for – people won’t be able to stop picking at it. For me, the best way to cook a whole bird on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

1 x 1.8kg free-range whole chicken

1 lemon

MARINADE

1 onion

½ a bulb of garlic

½ a bunch of rosemary (15g)

4 fresh bay leaves

4 tablespoons white wine vinegar

FLORENTINE POTATOES

1.2kg red-skinned potatoes

4 cloves of garlic

6 tablespoons olive oil

a few sprigs of fresh oregano

FRENCH DRESSING

½ teaspoon Dijon mustard

6 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

SALAD

2 frisée

4 large handfuls of lamb’s lettuce

½ a bunch of fresh chives (15g)

Method

  1. To make the marinade, peel and finely chop the onion. Peel and smash the garlic, then pick and finely chop the rosemary leaves. Mix together in a large bowl with the bay and vinegar. Set aside.
  2. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over. Cover and leave in the fridge for at least 12 hours.
  3. When you're ready to cook, preheat the oven to 190ºC/375ºF/gas 5. Fire up your barbecue.
  4. Remove the chicken from the brine and pat dry with kitchen paper, then place in a roasting tray. Halve the lemon and pop it inside the chicken’s cavity with the bay leaves from the brine. Cover with a double layer of tin foil and roast in the oven for 1 hour, or until cooked through.
  5. Cut the potatoes into rough 2cm cubes and smash the garlic, leaving the skin on. Pick in the oregano leaves. Toss in a large roasting tray with a good splash of olive oil.
  6. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crisp.
  7. After an hour, remove the chicken from the oven and finish on the barbecue, or until beautifully golden all over, turning occasionally.
  8. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, and a pinch of sea salt and black pepper, in a jam jar.
  9. Pick the inner white leaves from the frisée, discarding the green leaves. Add all the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve with the chicken and crispy potatoes.

Tags