Pot Roast Chicken with Fondant Potatoes, Herby Salsa and Roasted Garlic

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When it comes to hosting a dinner party or feeding a crowd, you can never go wrong with a roast chicken. It’s easy to prepare, packed with protein and looks so impressive that your guests will want to share a pic to their Instagram story. Such is the case with the pot roast chicken with fondant potatoes, herby salsa and roasted garlic from Jamie Oliver’s new cookbook, 5 Ingredients Mediterranean.

“Herby salsas are much loved in Catalan cooking,” Oliver writes. “Inspired by a recent trip to Barcelona, I’ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant, nutty number.”

The salsa recipe combines garlic, parsley, hazelnuts and a few pantry staples to create a chimichurri-like topping for the chicken and spuds. In case that wasn’t drool-worthy enough, the fondant potatoes (aka browned potatoes that are slow-roasted in butter and stock) also served with soft, jammy roasted garlic, which your guests can squeeze onto their plates to their hearts’ content.

5 Ingredients Mediterranean by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2024).

Shrimp & Beans with Harissa and Garlicky Sourdough Croutons

850 calories

52g fat

46g carbs

50g protein

2g sugars

One 3-pound whole chicken

3 tablespoons extra-virgin olive oil, plus more for seasoning

Kosher salt and freshly ground black pepper

2 pounds potatoes

1 bunch flat-leaf parsley (about 1 ounce), stems and leaves separated

1 head garlic

1½ ounces blanched hazelnuts

1. Preheat the oven to 350°F. Rub the chicken all over with olive oil, salt and pepper, then brown it in a large Dutch oven over a high heat, transferring it to a plate once golden all over, about 5 minutes.

2. Meanwhile, peel the potatoes and chop them into 2-inch chunks. Pour 2¾ cups of water into the pot, then add the parsley stems, garlic head (reserving one clove for later) and potatoes. Bring to a boil and cook until the potatoes are slightly softened, 15 to 17 minutes. Season lightly with salt and pepper, then place the chicken on top and transfer the pot to the oven until the chicken is golden and cooked through, 1 hour and 15 minutes.

3. Meanwhile, peel and finely chop the reserved garlic clove and parsley leaves. Roughly chop the hazelnuts. Add them to a small serving bowl and stir in the 3 tablespoons of olive oil and 4 tablespoons of water. Season with salt and pepper to taste.

4. Transfer the chicken and potatoes to a serving platter. Top it with the herby salsa and serve the garlic bulb on the side for squeezing.