Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes

Name: Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg free-range chicken; 1 tbsp garlic , finely grated; 1 tbsp fresh ginger , finely grated; 1 tbsp fresh red chilli , finely grated; 1 tbsp tomato puree; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 1 tsp ground cumin; 3 tbsp natural yoghurt; 1 lemon , zest and juice of; 1 level tsp sea salt; For the Bombay Potatoes:; 3-4 large pototoes; 1 lemon; 3-4 tbsp olive oil; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp turmeric; 2-3 whole garlic cloves (Jamie adds a whole bulb, cut in half widthways); 1/2-1 fresh red chilli, deseeded and finely sliced; 2 tomatoes , roughly chopped; 1 small bunch fresh coriander (I used parsley); Salt and black pepper

Joanne @JoanneinBath

Bath, UK

I've made this one before and it really is completely fabulous. Jamie Oliver says it's the perfect mix of two great British favourites: the Sunday roast and chicken curry. The spicy coating protects the chicken from drying out, and the meat is tender and delicious. I cooked it as Jamie suggests, straight on the oven rack, but next time I'm going to stick to a roasting tin, I'm sure it does add to the smoky charred flavour but my oven is a stinking mess this morning! He also includes a great recipe for gravy, but I left this out and served instead with a big salad, with a lemon and peppery dressing, and mango chutney. Start the day before if possible, so the chicken can marinate overnight.

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Ingredients

4 servings

1.5 kgfree-range chicken
1 tbspgarlic , finely grated
1 tbspfresh ginger , finely grated
1 tbspfresh red chilli , finely grated
1 tbsptomato puree
1 tspground coriander
1 tspturmeric
1 tspgaram masala
1 tspground cumin
3 tbspnatural yoghurt
1lemon , zest and juice of
1level tsp sea salt
For the Bombay Potatoes:
3-4large pototoes
1lemon
3-4 tbspolive oil
1 tspcumin seeds
1 tspgaram masala
1 tspturmeric
2-3whole garlic cloves (Jamie adds a whole bulb, cut in half widthways)
1/2-1fresh red chilli, deseeded and finely sliced
2tomatoes , roughly chopped
1small bunch fresh coriander (I used parsley)
Salt and black pepper

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Steps

1

In a roasting tin, mix together the all the ingredients for the chicken.
2

With a sharp knife cut shallow slashes in the legs and breast of the chicken, then place it in the roasting tin and use your hands to smother it all over with the spiced marinade. Leave to marinate as long as you can, overnight would be best, in the fridge, but you can also smother it in the morning for cooking in the evening.
3

Preheat the oven to 200C/Gas 6. Place a big roasting tray at the bottom of the oven, covered in kitchen foil. Place an oven shelf above it and when the oven is hot place the chicken directly on it. Jamie places the vegetables for his epic gravy underneath to catch the fat and juices. Roast for 1 hour, 20 minutes.
4

To make the Bombay style potatoes, peel cut and cut into quarters and parboil with half a lemon for 10 to 15 minutes. Drain, allow to steam for few minutes, and shake to make the edges rough. Heat the oil and the spices in a roasting tin, then add the potatoes, shake and turn so all sides are covered. Add the tomato halves, chilli and fresh coriander stalks (I used parsley). I also added the lemon from the pan. Roast for 40 minutes until golden and crispy.
5

Remove the chicken from the oven when it is golden, charred and cooked inside. It can rest for up to half an hour while the potatoes finish cooking and you prepare your accompaniments.
6

Slice the chicken and serve with the potatoes and salad, with chutneys and yogurt and lemon wedges if you wish.
7

The next morning, pile all the bones and leftovers into a pan, cover with water, and boil for 1 hour 30 minutes to make a delicious stock.

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Cooksnaps

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Joanne @JoanneinBath

on March 14, 2016 08:24

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.