RECIPES RECIPES DISCOVER DISCOVER FAMILY FAMILY CHRISTMAS CHRISTMAS TOGETHER TOGETHER SIGN UP/LOG IN French-style chicken CRISP BARBECUED CHICKEN & FLORENTINE POTATOES DAIRY-FREE “This chicken is to die for – people won’t be able to stop picking at it. For me, the best way to cook a whole bird on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through ” SERVES 6 COOKS IN1 HOUR 20 MINUTES PLUS 12 HOURS MARINATING DIFFICULTYNOT TOO TRICKY Jamie MagazineChickenDinner PartyFrenchChicken breastPotato NUTRITION PER SERVING Calories 601 30% Fat 33.6g 48% Saturates 5.9g 30% Sugars 4.5g 5% Protein 38.4g 77% Carbs 33.6g 13% OF AN ADULT'S REFERENCE INTAKE RECIPE FROM Jamie Magazine BY JAMIE OLIVER x Hungry for more? Continue browsing recipes, save your favourites and get delicious meal inspiration delivered direct to your inbox by simply signing up. Already have an account? Happy days, log in here. Ingredients 1.8 kg higher-welfare chicken MARINADE 1 onion ½ a bulb of garlic ½ a bunch of fresh rosemary 4 fresh bay leaves 4 tablespoons white wine vinegar FLORENTINE POTATOES 1.2 kg red-skinned potatoes Method To make the marinade, peel and finely chop the onion. Peel and smash the garlic, then pick and finely chop the rosemary leaves. Mix together in a large bowl with the bay and vinegar. Set aside. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over. Cover and leave in the fridge for at least 12 hours. When you're ready to cook, preheat the oven to 190ºC/375ºF/gas 5. Fire up your barbecue. Remove the chicken from the brine and pat dry with kitchen paper, then place in a roasting tray. Halve the lemon and pop it inside the chicken’s cavity with the bay leaves from the brine. Cover with a double layer of tin foil and roast in the oven for 1 hour, or until cooked through. Cut the potatoes into rough 2cm cubes and smash the garlic, leaving the skin on. Pick in the oregano leaves. Toss in a large roasting tray with a good splash of olive oil. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crisp. After an hour, remove the chicken from the oven and finish on the barbecue, or until beautifully golden all over, turning occasionally. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, and a pinch of sea salt and black pepper, in a jam jar. Pick the inner white leaves from the frisée, discarding the green leaves. Add all the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve with the chicken and crispy potatoes. Related features Top 5 chicken wing recipes to try Simple Christmas dinner alternatives for smaller gatherings Cracking chicken curry recipes Related video Barbecue piri-piri chicken: DJ BBQ © 2021 JAMIE OLIVER ENTERPRISES LIMITED TERMS OF USE PRIVACY POLICY COOKIES JAMIE OLIVER GROUP CONTACT SITEMAP Cookie Preferences We and select companies use cookies to store and retrieve information from your browser. This information may be about you, your preferences or your device and is mostly used to make the site work as you expect. While the information does not usually directly identify you, details such as the device, operating system and type of browser may be considered personal data as it helps to create a more personalised web experience. You can review how this information is used and customise your content preferences for cookies or for any other identifying technology below. You have the right to object to use of cookies on an individual basis below. Please refer to the third party vendors tab for more details. You may change your preferences at any time as described in our External Link Icon Third party vendors Essential Purposes Features Special Features Save Preferences and Exit