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To begin with this particular recipe, we must prepare a few ingredients. You can cook jamie oliver's empire chicken with bombay-style roast potatoes using 24 ingredients and 7 steps. Here is how you cook that.
Composition needed to make Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes:
- 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
Instructions to cook Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes:
- 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.
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