Mediterranean “chicken ‘n chips”


Roasted lemon wedges, fresh thyme & olives
“Lovely lemony chicken legs with crushed new potatoes, all cooked in one tray – it’s such an easy, satisfying dinner and the zingy, herby flavors will bring a bit of sunshine to the table. ”



Serves 4

Cooks In1 hour
Difficulty: Not too tricky

Nutrition per serving

  • Calories     479  24%
  • Fat           25.3g  36%
  • Saturates  6.2g  31%
  • Protein    27.7g 62%
  • Carbs      34.8g  13%
  • Sugars      2.6g    3%
  • Salt          1.27g  21%
  • Fiber         4.9g-

Of an adult’s reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Clare KnivettFind out what’s in our latest issue


  • 1 lemon
  • 4 free-range chicken legs
  • 1 kg new potatoes
  • 4 sprigs of fresh rosemary
  • 1 bunch of fresh thyme
  • 2 fresh bay leaves
  • olive oil
  • 100 g pitted green olives

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  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Slice the lemon lengthways into quarters and place in a large roasting tin with the chicken legs, new potatoes and all of the herbs. Toss in 1 to 2 tablespoons of oil, season well and roast for 45 minutes.
  3. Remove the tray from the oven. Carefully squeeze the roasted lemon wedges over everything, squashing down some of the potatoes so they burst – this gives you a bigger surface area so they soak up lots of flavour and get nice and crispy.
  4. Add the olives, give everything a stir and roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
  5. Remove from the oven and serve – this is delicious with a handful of watercress on the side.

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