Empire Oven Roasted Chicken Recipe (Jamie Oliver’s Recipe)

Ingredients:

For the Chicken and Marinade

For the Gravy

800 g new potatoes
sea salt
one teaspoon cumin seeds
ground pepper
1 heaped teaspoon garam masala
1 lemon
2-3 tablespoons olive oil
one teaspoon turmeric
1 bulb garlic
one heaped teaspoon black mustard seeds (you can use yellow as well)
1 fresh red chilli , deseeded and finely sliced (you can leave the seeds if you like the heat)
2 tomatoes , roughly chopped
1 small bunch fresh coriander (you can use parsley instead)

Instructions:

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 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. 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.

Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.

You can serve this oven roasted chicken recipe with Yogurt, Wedged Lemons, Poppadoms, Crunchy Salad (iceberg salad, ribbons of carrots, lime juice, olive oil, salt and pepper) and pickles of your choice.

One additional note would be to marinate your chicken you can do it overnight or you could even leave it for 2 days in the fridge.

In order to save some time you can even skip the marinating process all the way and simply rub the chicken and pop it in the oven. It will taste just as amazing!

Also as a time saver you can skip the boiling part for the gravy. Just strain it when it comes out of the oven and serve it with a little drizzle of yoghurt.