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Jamie Oliver Chicken

Course Main Course
Cuisine Mediterranean
Keyword chicken thighs
Prep Time 15 minutes
Cook Time 1 hour 30 minutes


  • 2 400g cans of cannellini beans
  • 700 g baby tomatoes
  • 6 skin-on chicken thighs (can have bone in or out)
  • 12 garlic cloves (unpeeled)
  • 400 g potatoes
  • 1 tbsp crushed chilli flakes
  • handful basil leaves
  • drizzle of olive oil
  • salt and pepper


  • Preheat the oven to 170°C. Layer the cannellini beans across the bottom of an oven-proof casserole dish. Chop the tomatoes into quarters and layer on top of the beans.
  • Peel the potatoes and chop into 1 inch chunks. Place the chicken thighs on top of the tomatoes and nestle the potato chunks in between them.
  • Add the garlic cloves to any more gaps you can find. Top with a sprinkle of chilli flakes, a generous drizzle of olive oil and the fresh basil.
  • Place in the oven for 1 hour, then remove and spoon some of the liquid over the chicken. Return to the oven for another half hour until the chicken skin is crispy. Serve each person 1 thigh and spoon over the other ingredients and the juice. Enjoy!