It can be difficult to plan tasty meals that do not require a lot of effort to prepare during the week.
Chicken and potatoes is a classic dish, but Jamie Oliver’s One Pot Herb Chicken Soup has brought a Mediterranean twist to this dinner time.
This melt-in-your-mouth crispy chicken is topped with herb salsa and gravy-soaked potatoes that make this dinner incredibly tasty.
You only need five simple ingredients to make this dish and it only takes about 15 minutes to make before it goes into the oven, making it the perfect recipe for a quick and easy dinner.
In her cookbook ‘5 Ingredients Mediterranean’, Jamie said: “Herb salsas are much-loved in Catalan cooking, so inspired by a recent trip to Barcelona, I’ve garnished this chicken and hearty boiled potatoes with a bright nutty number.”
Method
First Preheat the oven to 180 degrees. Rub the chicken all over with olive oil, salt and pepper. Then peel the potatoes and cut them into five centimeter pieces.
Put the chicken in a pot and put it on the stove on high heat. Brown the chicken for five minutes until the skin is golden brown all over.
Pour 700 ml of water into the pan, add the parsley stems, one garlic bulb and the potatoes.
Bring the mixture to a boil on the stove for 15 minutes, then place the pot on top and make sure the chicken is on top.
Cook the chicken and potatoes for one hour and 15 minutes or until the chicken is fully cooked.
Meanwhile, prepare the herb salsa. Peel and chop the second garlic bulb, parsley leaves and hazelnuts.
Put the hazelnut mixture in a small serving bowl and mix in three tablespoons of olive oil and four tablespoons of water and season with salt and pepper.
When the chicken and potatoes are cooked, transfer them to a serving plate and spoon over the herb salsa.
A simple but mouth-watering roast chicken with potatoes is now ready to serve.
