Empire Roast Chicken - Jamie's Great Britain

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.

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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. 😋

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

Jamie Oliver, Empire roast chicken recipe, Indian roast chicken

main,

English

Yield: 2-4

Author: Jan Bennett

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.

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