Empire Roast Chicken - Jamie's Great Britain

Jamie's Great Britain is a seriously good book, I'd say it's his best yet. There's a TV series to accompany the book being shown on Channel 4 and Jamie cooked what he calls Empire Roast Chicken.

Empire Roast Chicken

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.

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're cooking a whole chicken (and not portions like I did) you will also need a whole lemon

Method:
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! Ideally, marinate overnight in the fridge.

Preheat the oven to 200°C/400°F/Gas 6

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 or leave this bit it out if you are cooking portions of chicken as I did.

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.

Now although the chicken is delicious, you just have to serve it with Jamie's Bombay-style Potatoes they are amazing. 😋

Bombay Roast Potatoes



Jamie Oliver,Empire,Roast,Chicken
Jamie Oliver,main,chicken
English
Yield: 2-4
Author:

Empire Roast Chicken

Empire Roast Chicken

The portion size depends on whether you use a whole chicken or not.

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:

How to cook Empire Roast Chicken

  1. 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.
  2. 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!
  3. Ideally, marinate overnight in the fridge.
  4. Preheat the oven to 200°C/400°F/Gas 6
  5. 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, that's if you are cooking a whole chicken. Leave this bit it out if you are cooking portions of chicken as I did.
  6. Put the chicken into a baking dish and cook on the middle shelf for 1 hour 20 minutes or so - until cooked through.
  7. 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.
  8. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath.
  9. Serve immediately sprinkled with the chopped coriander.
Created using The Recipes Generator


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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Jan