Name: Jamie Oliver's Empire Roast Chicken
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 small onions, diced; 1 tsp plain flour; 1 cinnamon stick; 4-5 cloves; ½ cup Worcestershire sauce; ¼ cup white vinegar; 1 small chicken, skin removed and cleaned; ½ cup tomato paste; 2 tbsp ginger garlic paste; 1 tbsp ground turmeric; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp garam masala; 11/2 tbsp natural yoghurt; 1 tsp red chilli, finely chopped (optional); 1 whole lemon; Juice of 2 lemons; Coriander leaves to garnish (optional)

This Jamie Oliver recipe is from his latest show, Jamie’s Great Britain. The last episode was all about the influence of Indian cooking on British culture. He talked about so many dishes in the show, but one particular dish- which in my opinion a different version of Tandoori Chicken- caught my attention. Jamie called it empire roast chicken. And I think everyone who likes a scrumptious chicken roast for dinner should definitely try this at home.

More Roast Chicken Recipes

Yield: 4

Jamie Oliver's Empire Roast Chicken

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

Ingredients for marinating chicken

1 small chicken, skin removed and cleaned
½ cup tomato paste
2 tbsp ginger garlic paste
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
11/2 tbsp natural yoghurt
1 tsp red chilli, finely chopped (optional)
1 whole lemon
Juice of 2 lemons
Coriander leaves to garnish (optional)

Ingredients for Gravy

2 small onions, diced
1 tsp plain flour
1 cinnamon stick
4-5 cloves
½ cup Worcestershire sauce
¼ cup white vinegar

Instructions

Pat dry chicken with a paper towel and score the legs. Keep the chicken aside.
In a deep bowl, combine tomato paste, ginger garlic paste, ground cumin, ground turmeric, ground coriander, garam masala, red chilli, lemon juice, and yoghurt. Mix well to form a smooth paste. Now rub the paste evenly all over the chicken. Marinate overnight.
Cook the lemon separately and keep aside.
Jamie used a wood fired oven to roast the chicken. As I don’t have access to one, I used a regular oven preheated to 200 degree Celsius.
Grease a roasting pan and line with baking paper. Now combine all the ingredients for gravy in the pan. Lay the chicken on a wire rack placed on top of the roasting pan. Also remember to the place the cooked lemon inside the chicken. Transfer chicken to the oven and bake for 11/4 hours. Once the chicken is cooked, remove from oven and garnish with coriander leaves.
Serve with gravy, bombay roast potatoes, pappadums & crunchy salad

Notes

If you are not in the mood for a roast, why not use the same ingredients to marinate small pieces of chicken. I’m pretty sure that it’ll be as delicious as the whole roast chicken.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 257Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 13mgSodium 264mgCarbohydrates 39gFiber 6gSugar 19gProtein 8g

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Jamie Oliver’s North Indian Lamb Curry