Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes. Check Out Jamie's Oliver on eBay. Fill Your Cart With Color today! Drain, allow to steam for few minutes, and shake to make the edges rough.

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. You can cook Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes using 24 ingredients and 7 steps. Here is how you achieve that.

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

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

Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken's cavity. Move the chicken to a plate. Pat dry chicken with a paper towel and score the legs.

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

In a roasting tin, mix together the all the ingredients for the chicken..
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..
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..
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..
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..
Slice the chicken and serve with the potatoes and salad, with chutneys and yogurt and lemon wedges if you wish..
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..

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. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken's cavity. Move the chicken to a plate.