Pot-roast chicken, fondant potatoes, herby salsa and roasted garlic
Pot roast chicken was inspired by Oliver's recent trip to Barcelona, Spain. He writes that herb-packed salsas are much loved in Catalan cooking. He embellishes the chicken and rich, broth-cooked spuds with a vibrant, nutty salsa.
Yield: 4 servings
INGREDIENTS
1 (3-pound) whole chicken 2 pounds Yukon Gold potatoes 1 bunch of flat-leaf parsley
1 bulb of garlic
1 1/2 ounces blanched hazelnuts
DIRECTIONS
1. Preheat the oven to 350 degrees. Rub the chicken all over with olive oil, sea salt and black pepper, then brown in a large, ovenproof casserole pan on high heat, removing it to a plate once golden all over (roughly 5 minutes). Meanwhile, peel the potatoes and chop into 2-inch chunks. Pour 2 3/4 cups of water into the pan, then add the parsley stalks (stems), garlic bulb (reserving 1garlic clove for later) and the potatoes. Bring to the boil on the stove for 15minutes, season lightly, then pop the chicken on top and place in the oven for 1hour and 15minutes, or until the chicken is golden and cooked through.
2. Meanwhile, peel and finely chop the reserved garlic clove, very finely chop the parsley leaves, and roughly chop the hazelnuts. Place in a small serving bowl, stir in 3tablespoons of extra virgin olive oil and 4 tablespoons of water, and season to perfection.
3. Transfer the chicken and potatoes to a serving platter, spoon over the herby salsa and serve the roasted garlic bulb on the side, for squeezing from its papery skin onto the top.
Source: “Jamie Oliver 5 Ingredients Medisterranean” (Flatiron Books)