Spit Roast Chicken - Georgian-Inspired | Jamie Cooks Georgia

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (gas 4).
2. Parboil the baby new potatoes in salted boiling water for 16 minutes, drain and steam dry. Put them in a large roasting tray, break them up, add the unpeeled garlic cloves, drizzle with 1 tablespoon oil and season with a pinch each of sea salt and black pepper.
3. Pound the coriander seeds, blue fenugreek, marigold petals and cayenne with a pinch of salt and pepper. Add the summer savory leaves, pound again, then mix in 1 tablespoon vinegar and 2 tablespoons oil. Rub this all over the chicken.
4. Tie the woody herbs to the end of a wooden spoon with string to make a herb brush. Place the chicken directly on the oven bars with the potato tray underneath. Roast for 1 hour 20 minutes, or until everything is golden and the chicken is cooked through, basting the chicken occasionally with the herb brush.
5. Meanwhile, make the salsa verde: pound the soft herb leaves to a paste in a mortar. Add the walnuts, capers, cornichons and mustard and pound to a rustic paste. Loosen with 2 tablespoons oil, add 1 tablespoon vinegar to taste, and season well.
6. When the chicken is done, remove the chicken and potato tray, set the chicken on top of the potatoes and let it rest.
7. Turn the grill to high. Trim the leeks, lay them on a wire rack with the tomatoes and grill for 15 minutes, until blistered and soft. Peel off and discard the burnt outer leek skins and roughly chop the soft flesh on a large board. Squeeze the tomato flesh out of the skins onto the board and drizzle with ½ tablespoon oil. Squeeze the juice from one pomegranate half over, sprinkle with the dried ch
8. Scrape the leeks and tomatoes into a serving bowl and scatter over the marigold petals. Bash the back of the other pomegranate half with a spoon, cut side down over the bowl, so the seeds fall in.
9. Squash the new potatoes with your thumb and squeeze the soft garlic cloves out of their skins. Spoon the leeks and tomatoes over the potatoes, place the chicken on top, slice and serve with the salsa verde.

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

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