Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Jamie's roast chicken with herby sausage stuffing and epic gravy recipe

2 ratings

In partnership with Jamie Oliver

Jamie says: "Roast chicken was one of the first meals I cooked as a kid. Adding sausage meat under the chicken skin helps to baste the meat from the inside out, plus it makes the most incredible gravy." See method

Serves 6
Takes 1 hr 30 mins plus resting
499 calories / serving

Ingredients

2 onions
2 carrots
2 sticks of celery
½ a bulb of garlic
olive oil
10g of mixed woody herbs, such as rosemary, thyme, sage, oregano (leaves and stalks separated)
250g sausage meat
1.5kg free-range whole chicken
2 tbsp plain flour
200ml white wine
1ltr chicken stock
red wine vinegar
2 tbsp berry jam

Each serving contains

Energy
1760kj
499kcal 25%
Fat
24g 35%
Saturates
7g 35%
Sugars
9g 10%
Salt
1.8g 30%

of the reference intake
Carbohydrate 19g Protein 46.8g Fibre 3.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Peel the onions, then roughly chop them up with the carrots and celery and throw into a large roasting tray. Squash and add the unpeeled garlic cloves and toss with 2 tbsp of olive oil, a pinch of sea salt and black pepper and half the herb leaves.
Roughly chop most of the remaining herb leaves, then scrunch them into the sausage meat.
Pull up the chicken skin at the tip of the breasts and use a spatula to gently separate the skin from the breast meat, then poke half the sausage meat into each side. Secure the skin with a cocktail stick. Rub the chicken all over with a pinch of salt and pepper and 1 tbsp of oil, then stuff the herb stalks into the cavity.
Place the chicken directly on the bars of the oven with the veg tray underneath. Roast for 1 hr 20 mins, or until golden and cooked through. Remove the chicken to a plate, cover and rest for 30 mins.
For the gravy, skim most of the excess fat from the veg tray into a jar (save for cooking another day*). Put the tray on the hob over a high heat and mash the veg.
Stir in the flour and cook for a couple of mins until dark and sticky. Pour in the wine and allow it to cook away, then pour in the stock and bring to the boil, scraping all the goodness from the bottom of the tray.
Simmer for 10 mins, or until thickened, stirring occasionally, then pour through a coarse sieve into a bowl, pushing it through with the back of a spoon.
Taste, then add a thimble of red wine vinegar and the jam to balance the flavour, and season to perfection. Carve the chicken and serve with the gravy and your favourite veg sides.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.