Jamie Oliver's golden chicken recipe is the perfect solution for those dilemmas - offering a quick yet scrumptious option.

When midweek rolls around, you're often craving something comforting and tasty, but without the hassle of waiting for a weekend treat from your favourite takeaway. has got you covered with his golden chicken paired with potato dauphinoise and vibrant greens – a dish that's not only mouth-watering but also incredibly easy to whip up in just 15 minutes, saving you from slaving away in the kitchen after a long workday.

This delightful recipe was first introduced to foodies in 'Jamie's 15-Minute Meals', a cookbook brimming with speedy family-friendly dishes.

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"Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all", Jamie Oliver enthuses about the dish.

You'll need a few ingredients for the potato dauphinoise and the chicken itself. Make sure your kitchen is equipped with essentials like a frying pan, a medium-sized pot with a lid, a roasting tray, a rolling pin, and some greaseproof baking paper.

Kick things off by washing and finely slicing the potatoes into classic dauphinoise shapes. Pop them into a pot, drench them with boiling water, slap on the lid, and let them sizzle on high heat.

Next, tackle the onions by peeling and finely slicing them before tossing them into a roasting tray with a good glug of olive oil. Crumble a chicken stock cube over the mix and give it a generous seasoning of salt and pepper.

Start by placing a large sheet of baking paper on your work surface. Season the chicken generously with salt, pepper and rosemary before folding the paper over and using a rolling pin to flatten it.

Pop the chicken into a frying pan with a tablespoon of oil and cook on medium-high heat. Make sure to turn the chicken after three to four minutes until it's golden brown and fully cooked.

Once your potatoes are perfectly cooked and fork-tender, drain them and add them to the roasting tray with the onions. Give everything a good stir and arrange into a flat layer.

Pour in the cream and grate in the parmesan cheese before popping the tray under the grill on the top shelf of your oven.

Next, slice the leeks lengthwise, give them a wash and then finely chop them. Add the leeks to the pan with a tablespoon of olive oil and cook on high heat, stirring often.

Chop up the bacon and add it to the pan along with the spinach and peas. Once the spinach has wilted and the peas are tender, they're ready.

To serve, arrange the leeks, peas and spinach on a board or platter, then place the chicken and bacon on top. Your delicious golden chicken, braised green vegetables and creamy potato dauphinoise dish is now ready to enjoy.