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Empire Roast Chicken - Jamie's Great Britain

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.

Jamie's Great Britain is a seriously good book, I'd say it's his best yet.

Empire Roast Chicken This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

Empire Roast Chicken - Jamie Oliver

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 in this Recipe

  • 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're cooking a whole chicken (and not 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. 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Jamie,Oliver,Empire,Roast,Chicken,recipe
main,chicken,indian
English
Yield: 2-4
Author: Jan Bennett
Empire Roast Chicken

Empire Roast Chicken

The portion size depends on whether you use a whole chicken or not.
Prep time: 15 MinCook time: 1 H & 20 Minactive time: 1 HourTotal time: 2 H & 35 M

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

  1. Slash the chicken’s legs a few times right down to the bone. 
  2. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well.
  3. 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!
  4. Marinate in the fridge for at least 30 minutes but ideally overnight.
  5. Remove from the fridge 30 minutes before you are going to cook.
Preheat the oven to 200°C/400°F/Gas 6
  1. Leave this bit it out if you are cooking portions of chicken as I did.
  2. 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).
  3. Put the chicken into a baking dish and cook on the middle shelf for 1 hour 20 minutes or so - until cooked through.
  4. 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.
  5. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath.
  6. Serve immediately sprinkled with the chopped coriander.

5 comments

  1. There should be laws against posting pics like this. I now need to make this for lunch :)

    ReplyDelete
  2. That looks delish Jan! Definitely making me hungry for spicy chicken and it's only breakfast time! xxoo

    ReplyDelete
  3. Your version sure looks tasty, Jan!

    Thanks for sharing...

    ReplyDelete
  4. I must look at that book, have been enjoying the series!

    ReplyDelete
  5. Gorgeous sounding marinade, Jan! I love the charred look; it reminds me of the kind you get in Indian restaurants :)

    ReplyDelete

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Cheers
Jan