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The ingredients needed to make Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes:
- Use of free-range chicken.
- You need of garlic , finely grated.
- Provide of fresh ginger , finely grated.
- Provide of fresh red chilli , finely grated.
- Take of tomato puree.
- Prepare of ground coriander.
- Provide of turmeric.
- Use of garam masala.
- Take of ground cumin.
- Prepare of natural yoghurt.
- Get of lemon , zest and juice of.
- Prepare of level tsp sea salt.
- Use of For the Bombay Potatoes:.
- Provide of large pototoes.
- Take of lemon.
- Get of olive oil.
- Provide of cumin seeds.
- Prepare of garam masala.
- Provide of turmeric.
- You need of whole garlic cloves (Jamie adds a whole bulb, cut in half widthways).
- Use of fresh red chilli, deseeded and finely sliced.
- Prepare of tomatoes , roughly chopped.
- Use of small bunch fresh coriander (I used parsley).
- Prepare of Salt and black pepper.
Instructions to make 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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