10 Chicken Dinner Recipes By Jamie Oliver
Recipes in this Video
Harissa chicken traybake is a vibrant dish rooted in North African cuisine, particularly popular in Tunisia. Harissa, a spicy chili paste, reflects the region's love for bold flavors and is often used to marinate meats. This one-pan meal not only simplifies cooking but also embodies the communal spirit of sharing food. Today, variations of this dish can be found across the globe, as its flavors resonate with many culinary traditions.
Ingredients
- ●chicken thighs
- ●harissa paste
- ●olive oil
- ●garlic
- ●onion
- ●bell peppers
- ●zucchini
- ●cherry tomatoes
- ●cumin
- ●coriander
- ●paprika
- ●salt
- ●black pepper
- ●lemon
- ●fresh parsley
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2In a bowl, mix harissa paste, olive oil, minced garlic, cumin, coriander, paprika, salt, and black pepper.
- 3Coat the chicken thighs in the harissa mixture thoroughly.
- 4Place the chicken in a large baking tray.
- 5Chop the onion, bell peppers, and zucchini, then scatter them around the chicken.
- 6Halve the cherry tomatoes and add them to the tray.
- 7Squeeze lemon juice over the chicken and vegetables.
- 8Bake in the preheated oven for 35-40 minutes until the chicken is cooked through and golden.
- 9Garnish with fresh parsley before serving.
- 10Serve hot with crusty bread or rice.
Ingredient Alternatives
harissa paste
Healthier: homemade harissa
Cheaper: sriracha
Homemade harissa can be tailored to taste, while sriracha is more widely available.
chicken thighs
Healthier: chicken breast
Cheaper: chicken drumsticks
Chicken breast is leaner, while drumsticks are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a high smoke point and is healthier, while vegetable oil is budget-friendly.
fresh parsley
Healthier: fresh cilantro
Cheaper: dried parsley
Cilantro adds a different flavor profile, while dried parsley is cost-effective.
Techniques
Equipment
Spicy roast chicken is a beloved dish in American cuisine, often enjoyed during family gatherings and special occasions. The combination of spices creates a flavorful and aromatic experience, making it a favorite for weekend dinners or date nights. Variations exist globally, with different spice blends reflecting regional tastes, but the essence of a well-roasted chicken remains universal.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●paprika
- ●cayenne pepper
- ●salt
- ●black pepper
- ●onion powder
- ●thyme
- ●rosemary
- ●lemon
- ●butter
- ●carrots
- ●potatoes
- ●celery
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Pat the chicken dry with paper towels.
- 3Rub olive oil all over the chicken, including under the skin.
- 4In a bowl, mix garlic, paprika, cayenne pepper, salt, black pepper, onion powder, thyme, and rosemary.
- 5Apply the spice mixture generously over the chicken.
- 6Stuff the cavity with lemon halves and fresh herbs if desired.
- 7Place the chicken on a roasting pan, breast side up.
- 8Arrange chopped carrots, potatoes, and celery around the chicken.
- 9Dot the vegetables and chicken with butter.
- 10Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- 11Baste the chicken with pan juices halfway through cooking.
- 12Let the chicken rest for 15 minutes before carving.
- 13Serve with roasted vegetables.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point.
whole chicken
Cheaper: chicken thighs
Chicken thighs are usually less expensive and still flavorful.
butter
Healthier: ghee
Cheaper: margarine
Ghee is lactose-free and has a higher smoke point.
paprika
Cheaper: smoked paprika
Smoked paprika can add a similar flavor profile.
Techniques
Equipment
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●2 medium sweet potatoes, peeled and diced
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, sliced
- ●1 can (14 oz) diced tomatoes
- ●1 cup chicken broth
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large oven-safe skillet, heat olive oil over medium heat.
- 3Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken and set aside.
- 4In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
- 5Add the diced sweet potatoes to the skillet and stir to combine with the vegetables.
- 6Pour in the diced tomatoes and chicken broth, then add the oregano, basil, and red pepper flakes. Stir well.
- 7Return the chicken thighs to the skillet, nestling them into the mixture.
- 8Bring to a simmer, then cover the skillet and transfer it to the preheated oven.
- 9Bake for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- 10Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley.
Equipment
Beer Butt Chicken, also known as Beer Can Chicken, originated in the United States and became popular for its unique cooking method that infuses the chicken with moisture and flavor. The technique involves placing a can of beer inside the chicken, which steams the meat from the inside while the outside crisps up on the grill. This dish is often a centerpiece at backyard barbecues and gatherings, celebrated for its juicy texture and crispy skin. Today, variations exist globally, with different liquids and seasonings used, showcasing the versatility of this fun cooking method.
Ingredients
- ●whole chicken
- ●beer
- ●olive oil
- ●paprika
- ●garlic powder
- ●onion powder
- ●black pepper
- ●salt
- ●cayenne pepper
- ●fresh herbs
- ●lemon
- ●vegetables for roasting
Instructions
- 1Preheat the grill to medium-high heat.
- 2Rub the chicken with olive oil, coating it evenly.
- 3Season the chicken generously with paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- 4Open a can of beer and take a few sips to create space.
- 5Insert the beer can into the cavity of the chicken, ensuring it stands upright.
- 6Place the chicken upright on the grill, ensuring it's stable.
- 7Cook the chicken for about 1.5 hours, or until the internal temperature reaches 165°F.
- 8Rotate the chicken occasionally for even cooking if desired.
- 9Remove the chicken from the grill and let it rest for 10 minutes before serving.
- 10Carefully remove the beer can from the chicken using tongs.
- 11Serve with roasted vegetables and lemon wedges.
Ingredient Alternatives
whole chicken
Healthier: cornish hen
Cheaper: chicken thighs
Cornish hens are smaller and lower in fat, while thighs are more affordable.
beer
Healthier: non-alcoholic beer
Cheaper: soda
Non-alcoholic beer retains flavor without alcohol, while soda is widely available.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier, while vegetable oil is cost-effective.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are convenient and less expensive, while omitting herbs reduces cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●1 cup Italian sausage, casings removed
- ●1 cup breadcrumbs
- ●1/2 cup onion, finely chopped
- ●1/2 cup celery, finely chopped
- ●1/4 cup parsley, chopped
- ●2 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup chicken broth
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 5 minutes.
- 3Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- 4In a large bowl, combine the cooked sausage mixture with breadcrumbs, parsley, thyme, salt, pepper, and chicken broth. Mix well to combine.
- 5Rinse the chicken under cold water and pat dry with paper towels. Season the inside of the chicken with salt and pepper.
- 6Stuff the chicken cavity with the sausage filling, packing it in gently. Use kitchen twine to tie the legs together and secure the opening.
- 7Rub the outside of the chicken with the remaining olive oil and season with salt and pepper.
- 8Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 9Let the chicken rest for 10-15 minutes before carving and serving.
Equipment
Originating in Ukraine, Chicken Kiev is a beloved dish that showcases the country's culinary heritage. Traditionally, it features a tender chicken breast filled with a rich herb butter, symbolizing comfort and hospitality. The dish gained international fame in the mid-20th century, becoming a staple in many restaurants worldwide, often served with a side of mashed potatoes or salad, reflecting its adaptability and enduring popularity.
Ingredients
- ●chicken breasts
- ●butter
- ●garlic
- ●parsley
- ●bread crumbs
- ●flour
- ●eggs
- ●lemon juice
- ●salt
- ●black pepper
- ●vegetable oil
- ●mustard
- ●herbs
- ●paprika
- ●onion powder
Instructions
- 1Prepare the herb butter by mixing softened butter, minced garlic, chopped parsley, lemon juice, salt, and pepper in a bowl.
- 2Shape the herb butter into a log, wrap it in plastic wrap, and freeze until firm, about 30 minutes.
- 3Flatten the chicken breasts to even thickness using a meat mallet.
- 4Season the chicken with salt and pepper on both sides.
- 5Place a piece of the frozen herb butter in the center of each chicken breast.
- 6Fold the sides of the chicken over the butter and roll tightly, securing the ends with toothpicks or kitchen twine.
- 7Dredge each chicken roll in flour, shaking off excess.
- 8Dip the floured chicken in beaten eggs, ensuring it is fully coated.
- 9Coat the chicken in bread crumbs, pressing to adhere.
- 10Heat vegetable oil in a skillet over medium heat until shimmering.
- 11Fry the chicken rolls for 4-5 minutes on each side until golden brown.
- 12Transfer the chicken to a baking dish and bake in a preheated oven at 180°C (350°F) for 15-20 minutes until cooked through.
- 13Remove from the oven and let rest for a few minutes before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides a healthier fat option.
bread crumbs
Healthier: panko
Cheaper: crushed crackers
Panko gives a lighter texture.
chicken breasts
Healthier: turkey breasts
Cheaper: chicken thighs
Turkey is leaner while thighs are often less expensive.
fresh parsley
Healthier: spinach
Cheaper: dried herbs
Spinach adds nutrients and flavor.
Techniques
Equipment
Also Known As
Southern fried chicken is a staple of Southern cuisine in the United States, known for its crispy exterior and juicy interior.
Ingredients
- ●1 whole chicken, cut into pieces
- ●2 cups buttermilk
- ●2 cups all-purpose flour
- ●1 tbsp paprika
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3In a separate bowl, add the flour and season with a pinch of salt and pepper. Mix well.
- 4Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, coating thoroughly.
- 5Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- 6Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- 7Cook the chicken for about 15-18 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 8Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
- 9Let the chicken rest for a few minutes before serving.
Equipment
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup frozen mixed vegetables
- ●1/2 cup cream of chicken soup
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package (17.3 oz) frozen puff pastry sheets, thawed
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are combined.
- 3On a lightly floured surface, roll out one sheet of puff pastry to fit your pie dish.
- 4Transfer the rolled pastry to the pie dish, pressing it into the bottom and up the sides.
- 5Pour the chicken mixture into the pastry-lined pie dish, spreading it evenly.
- 6Roll out the second sheet of puff pastry and place it over the filling. Seal the edges by crimping with a fork or your fingers.
- 7Cut a few slits in the top pastry to allow steam to escape during baking.
- 8Brush the top of the pastry with the beaten egg to give it a golden color when baked.
- 9Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
- 10Remove from the oven and let it cool for a few minutes before slicing and serving.
Equipment
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