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Georgian-inspired roast chicken on a wooden board, sat on top of roasted new potatoes and blistered tomatoes and leeks, and dotted with a walnut salsa verde

Georgian-inspired roast chicken

Walnut salsa verde, new potatoes, burnt leeks & tomatoes

Georgian-inspired roast chicken on a wooden board, sat on top of roasted new potatoes and blistered tomatoes and leeks, and dotted with a walnut salsa verde

2 hrs
Not Too Tricky

serves 4

About the recipe

Inspired by my trip to Georgia, I’m bigging up beautiful Georgian spices and channelling the country’s love of fresh herbs to add another level of deliciousness to your friendly, everyday roast chicken. Teamed with a Georgia-inspired salsa verde, smoky leeks, sweet blistered tomatoes and potatoes that are crispy on the outside but soft and buttery on the inside, this is the kind of food that makes me happy.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Georgian tourist board logo

Jamie Cooks Georgia

By Jamie Oliver

Ingredients

1kg baby new potatoes

1 bulb of garlic

olive or sunflower oil

1 teaspoon coriander seeds

1 teaspoon blue fenugreek

1 teaspoon dried marigold petals

1 teaspoon cayenne pepper

1 bunch of summer savory (20g)

white wine vinegar

½ a bunch of fresh woody herbs (15g), such as thyme, rosemary, sage

1 x 1.6kg whole free-range chicken

WALNUT SALSA VERDE

1 large bunch of mixed soft herbs, such as tarragon, flat-leaf parsley, mint, dill, basil (60g)

100g walnut halves

1 tablespoon capers

2 cornichons or pickled cucumbers

1 teaspoon Dijon mustard

olive or sunflower oil

white wine vinegar

BURNT LEEKS & TOMATOES

4 small leeks

1kg mixed-heritage and heirloom tomatoes

olive or sunflower oil

1 pomegranate

½ teaspoon dried chilli

½ teaspoon dried marigold petals

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Parboil the new potatoes in a pan of salted boiling water for 16 minutes, then drain and steam dry. Transfer to a large roasting tray, break up and throw in the unpeeled garlic cloves, drizzle with 1 tablespoon of oil and season with a pinch of sea salt and black pepper.
  3. Pound the coriander seeds, blue fenugreek, marigold petals and cayenne pepper in a pestle and mortar with a pinch of salt and pepper. Pick in the summer savory leaves, pound again, then muddle in 1 tablespoon of vinegar with 2 tablespoons of oil and rub all over the chicken.
  4. Make a herb brush by tying the ends of the woody herbs to the end of a wooden spoon with string. Place the chicken directly on the bars of the oven with the potato tray underneath. Roast for 1 hour 20 minutes, or until everything is golden and cooked through, basting the chicken with the herb brush occasionally.
  5. Meanwhile, make the salsa verde. Tear the soft herb leaves into the pestle and mortar and pound to a paste. Add the walnuts, capers, cornichons and mustard to the mixture and pound again to form a rustic paste. Muddle in 2 tablespoons of oil to loosen, add 1 tablespoon of vinegar, to taste, and season to perfection.
  6. Once the time’s up, remove the chicken and the tray of potatoes, place the chicken on top, and leave to rest while you crack on with the burnt leeks and tomatoes.
  7. Preheat the grill to high. Trim the leeks, then line up on a wire rack with the tomatoes and grill for 15 minutes, or until blistered and soft. Peel off and discard the burnt outer leek skins, then roughly chop the soft flesh on a large chopping board. Squeeze the tomatoes out of their skins onto the board and drizzle with ½ a tablespoon of oil. Halve the pomegranate and squeeze over the juice from one half, sprinkle over the dried chilli and season to perfection.
  8. Scrape the leeks and tomatoes into a serving bowl, then scatter over the marigold petals. Holding the other half of the pomegranate cut side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out into the bowl.
  9. Once you’re ready to serve, transfer the new potatoes to a platter or board and squash them with your thumb. Squeeze the soft garlic cloves out of their skins. Spoon over the leeks and tomatoes and place the chicken on top. Slice and serve the chicken in the middle of the table with the salsa verde and let everyone tuck in.

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