Cumberland Roast Chicken | Jamie: Keep Cooking Family Favourites

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Thinly slice the potatoes, parsnips and leeks, and place in a 30x40 cm roasting tray.
3. Toss the vegetables with 2 tablespoons of olive oil, a pinch of sea salt, black pepper and the sage leaves, keeping the stalks and a few leaves aside.
4. Squeeze the sausagemeat out of its skins and scrunch it up.
5. Loosen the chicken skin over each breast, press half the sausagemeat under it on each side, and secure the skin with a cocktail stick.
6. Rub the chicken with a pinch of salt, pepper and 1 tablespoon of oil, and stuff the sage stalks into the cavity.
7. Place the chicken directly on the oven bars with the tray of vegetables underneath.
8. Roast for 1 hour 20 minutes, until everything is golden and cooked through.
9. With 10 minutes left, sprinkle the reserved sage leaves over the vegetables so they crisp.
10. Thinly slice or coarsely grate the pear and toss with the watercress.
11. Serve the chicken on the vegetables with the pear and watercress.

Summarized from Jamie Oliver's video. Watch it for the details.

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PotatoChickenSausageLeekWhole chickenPearParsnipWatercress