Lemon-tzatziki Chicken | Jamie Oliver Cooks the Mediterranean

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Open the chicken out flat by cutting down the backbone with a sharp knife.
2. Rub half the tzatziki over the chicken with the juice of half a lemon, a good pinch of sea salt and black pepper. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
3. Preheat the oven to 180°C/350°F/gas 4.
4. Finely chop half an onion and put it in a bowl with the juice of half a lemon and a pinch of salt to make a pickle.
5. Quarter the remaining onions and put them in a deep tray or ovenproof pan. Halve the remaining lemon and add it. Place the chicken skin side up on top, so it fits snugly, and drizzle with half a tablespoon of olive oil.
6. Roast for 1 hour 10 minutes, or until golden and the leg meat pulls easily away from the bone.
7. Remove the chicken, half the roasted onions and one roasted lemon half to a board to rest. Squeeze the other lemon half into the tray juices using tongs. Cut off and discard the white pith, finely slice the skin, and add it with the remaining onions to the pan.
8. Add the rice and 600ml of boiling salted water to the pan, cover, and cook on the hob over medium-low heat for 12 minutes, or until tender.
9. Spoon the rice into a serving dish, top with the chicken, resting juices and reserved roasted onions, and spoon over the remaining tzatziki. Drizzle with 1 tablespoon of extra virgin olive oil. Serve with the pickle and the reserved cooked lemon half.

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

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