Jamie Oliver’s roasted chicken with lemony Bombay potatoes recipe

Think of this as a cheat’s midweek roast dinner that ticks all the boxes — it’s easy to rattle out, it’s packed with incredible flavours and it’s good for you, too. The crispy potatoes and sweet roasted pepper work like dynamite with the warming spices and succulent chicken. The chicken is packed with lean protein, which will help to keep you feeling full and also help to repair muscle, so altogether it’s a big thumbs up.

Serves 4 people

Nutrition per serving
Green: 333.8kcal, 7.1g fat (1.4g saturated), 33.5g protein, 37.2g carbs, 4.5g sugar, 0.8g salt, 3.1g fibre

01 Heat the oven to 200C (non-fan 210C).

02 Peel and chop the potatoes into 2.5cm cubes. Cook in a pan of boiling salted water for 6 minutes, or until tender, then drain and leave to steam dry.

03 Place the turmeric and cumin in a large bowl, then finely grate in the lemon zest. Pick, roughly chop and add the coriander leaves.

04 Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.

05 Squeeze in the juice of one lemon, then slice the remaining lemon and set aside.

06 Shake up the potatoes and add them to the bowl, along with the chicken. Drizzle generously with oil and season with sea salt and black pepper, then toss to coat.

07 Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 25cm x 30cm) and spread out into a single layer. Cover with the lemon slices, then top with the chicken.

08 Drizzle with oil and cook in the middle of the oven for 25-35 minutes, or until golden and cooked through. Delicious served with steamed seasonal greens.