Celebrity chef Jamie Oliver has revealed the perfect Friday cooking recipe to get a delicious and juicy roast chicken with just 10 minutes of prep time.
The Channel 4 chef has set out how to cook a “delicious and juicy” roast chicken, roast potatoes and veg with “none of the fuss” by adding one single ingredient then arranging your oven trays to cook everything together.
In his 10 recipes for the Ones You Love on Valentine’s Day video, Jamie has set out the way to cook a perfect 10-minute roast chicken dinner.
He said: “It only takes 10 minutes to prep and then you just bang it in the oven while you get on with other stuff and fill the house up with the most gorgeous, gorgeous smells.”
To make it, you’ll need, a whole chicken, tikka paste, potatoes, coriander and cauliflower.
Jamie said: “It’s very simple. We’re gonna hack up the spuds to 3cm chunks. I’m gonna leave the skin on so they’ll be super fluffy on the outside, super crispy on the inside.
“Just hack them up and throw them into a tray, no parboiling, no other pans required.”
He added: “I love this kind of thing on a Friday because I’ve always got stuff to do but you can have that lovely hour, hour and 20 minutes, while you just get on with stuff.
“This really is quick and easy cooking. Within 10 minutes you can have a whole meal prepped and in the oven.”
Then he cut up a cauliflower into potato sized pieces, and chopped up the leaves and stalk and threw it all into the tray with the potatoes.
Next, slice up the coriander, stalks and all, and put them in the tray too, then season with olive oil (this is just for the potatoes, not for the chicken), red wine vinegar and salt and pepper.
The coriander leaves that you cut off should also be put in ice or cold water so you can add them to the finished meal at the end and they’ll still be nice and fresh.
Jamie added that you then place the whole chicken on top of the potato and veg tray, and slather the chicken in tikka paste.
He told his viewers: “These Indian spice pastes are brilliant. Two heaped tablespoons of tikka paste but you can use any paste you like – rogan josh or korma.
“Then, rub up and massage it in all the cracks. Just the residual paste on your hands is enough to kiss the potatoes and cauliflower. It’s that simple, it is done.
“I’ve got my oven preheated 180C, or 350F, and here goes the magic little tip: I’m going to put the tray underneath and then put the chicken directly over the top so it’s gonna rain spiced chicken juice all over the potatoes and cauli. It’s gonna be amazing.”
Jamie said this creates an instant sauce for the potatoes, so you won’t need to bother making a time consuming gravy.
He added the coriander on top of the roast chicken then concluded: “It’s so beautiful, just pull it off the bone. And notice, it’s still full of juices.
“With this cracking roast, you’ll have all of the flavour, none of the fuss.”