I love Jamie Oliver. His recipes are always straight forward and even better, so so tasty. Last Sunday, Kev and I made his Spanish Roast Chicken as well as his peach and mozzarella salad. We've made the chicken before and I don't know why we don't make it more often -- it was better than I remembered.
Kev had fun decorating the chicken with chorizo.
This salad is perfect for summer. Here's how you make it: take a whole bunch of mint leaves, combine it with whatever salad leaves you have on hand, throw in some slices of ripe peach and rip up some buffalo mozzarella. Oh and prosciutto! Tear off some pieces of prosciutto and throw that in there as well. Top with salt, pepper, lemon juice and olive oil. We used the Nudo lemon olive oil and it worked really nicely with this.
You might want to click on this picture to fully appreciate the potatoes. They cook with the chicken and the chorizo and absorb the flavors of both and cook for long enough that they get almost caramelized on the outside. The chicken stays incredibly juicy thanks to the whole lemons that are steaming inside it as it cooks.
If you're having a small dinner party, I highly recommend this recipe - it is so simple but a big crowd pleaser.