Indian-style Roast Chicken Recipe
There's a TV series to accompany the book being shown on Channel 4 and Jamie cooks what he calls his Empire Roast Chicken recipe.
![Empire Roast Chicken - Jamie Oliver recipe. Empire Roast Chicken - Jamie Oliver recipe.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0lRIgFjwpxJA8ku_O7AslJ-96h1_Ps2gvrG0JHYvJMJ5JlLDgY58ShcRJjaI2kncoPEMQTBqKMmnGloMxxGyLGOaokxUQPZ5Xg-8ryYq6R2oFy9d-7inUeVjK6DAhWczDRGHYnJPcXoSPi7gVqeihCiyrIFHk5m-yJ6-4AUVDpa6klA1j0tl2AsI/s16000-rw/empire-roast-chicken-jamie-oliver.jpg)
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Jamie's Great Britain book is a seriously good book, I'd say it's his best yet.
This is totally delicious and so worth making. It turns a whole chicken into something special.
Chicken is smeared with a paste made from delicious spices mixed with natural yoghurt.
But I didn't have a whole chicken and so badly wanted to make this as soon as I saw it in his book.
However, I did have chicken thighs, happy days 😊 I made the same paste mixture and slathered it on chicken thighs instead.
Ingredients
- 1.4kg free-range chicken or you can do as I did and use chicken thighs, boneless or bone-in with the skin on
- 1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chilli
- 1 heaped tablespoon tomato purée
- 1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin
- 2 heaped tablespoons of natural yoghurt
- 2 level teaspoons of sea salt
- freshly chopped coriander to serve
- If you're cooking a whole chicken (and not in portions like I did) you will also need a whole lemon
Now although the chicken is delicious, you just have to serve it with Jamie's Bombay-style Potatoes seriously are amazing. 😋
![Indian-style Roast Chicken - Jamie Oliver. Indian-style Roast Chicken - Jamie Oliver.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpyssVqwVaJ_tN96Umdz0PdYWbMjHVtbtB3SuSM1CCgjgxbyzC_2-75S1ivBfHpp_O4q10Xvakxqb_aQMDh6uisayBB6Cc822VYOuGgOjtjTXrMYvEKHg6Qu6MKtbDWlt1vz3EHj1jIMJvynBgXF6vJ-Tmt4ys34irobTQaEoqCPpmNXWHztpdZt8/s16000-rw/Indian-roast-chicken-jamie-oliver.jpg)
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
![Empire Roast Chicken Empire Roast Chicken](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0lRIgFjwpxJA8ku_O7AslJ-96h1_Ps2gvrG0JHYvJMJ5JlLDgY58ShcRJjaI2kncoPEMQTBqKMmnGloMxxGyLGOaokxUQPZ5Xg-8ryYq6R2oFy9d-7inUeVjK6DAhWczDRGHYnJPcXoSPi7gVqeihCiyrIFHk5m-yJ6-4AUVDpa6klA1j0tl2AsI/s16000-rw/empire-roast-chicken-jamie-oliver.jpg)
Empire Roast Chicken
Ingredients
- 1.4kg free-range chicken or you can do as I did and use chicken thighs, boneless or bone-in with the skin on
- 1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chilli
- 1 heaped tablespoon tomato purée
- 1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin
- 2 heaped tablespoons natural yoghurt
- 2 level teaspoons sea salt
- freshly chopped coriander to serve
- *If you are cooking a whole chicken (and not portions as I did) you will also need a whole lemon
Instructions
- Slash the chicken’s legs a few times right down to the bone.
- Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well.
- Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it’s smeared everywhere - don’t be shy!
- Marinate in the fridge for at least 30 minutes but ideally overnight.
- Remove from the fridge 30 minutes before you are going to cook.
- Leave this bit it out if you are cooking portions of chicken as I did.
- Stab a lemon that you have just boiled in boiling water for about 15 minutes so it's piping hot, now stab it a few times with a sharp knife and put it right into the chicken’s cavity (if you are cooking a whole chicken).
- Put the chicken into a baking dish and cook on the middle shelf for 1 hour 20 minutes or so - until cooked through.
- Also please note - if you are using portions put them on a baking tray and the cooking time will be reduced - they will take about 50 minutes.
- Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath.
- Serve immediately sprinkled with the chopped coriander.
There should be laws against posting pics like this. I now need to make this for lunch :)
ReplyDeleteThat looks delish Jan! Definitely making me hungry for spicy chicken and it's only breakfast time! xxoo
ReplyDeleteYour version sure looks tasty, Jan!
ReplyDeleteThanks for sharing...
I must look at that book, have been enjoying the series!
ReplyDeleteGorgeous sounding marinade, Jan! I love the charred look; it reminds me of the kind you get in Indian restaurants :)
ReplyDelete