Hamdi Saidani Jamie Oliver’s Empire Chicken is one of the best Indian-style dinner recipes you’ll ever come across. This Empire Chicken is a spiced whole chicken marinated and roasted with a blend of spices and flavors such as garlic, ginger, red chili, tomato puree, coriander, turmeric, garam masala, and cumin.
The marinade is packed with these spices, infusing the chicken with a burst of Indian flavors. Serve this jamie oliver empire chicken with Lemon Potatoes, Potato Kugel, White Bean Dip or Spinach Strawberry Salad.
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Empire Chicken Ingredients
For the Chicken and Marinade:
- 1.4 kg higher-welfare chicken
- 1 heaped tablespoon garlic, finely grated
- 1 heaped tablespoon fresh ginger, finely grated
- 1 heaped tablespoon of fresh red chili, finely grated
- 1 heaped tablespoon tomato puree
- 1 heaped teaspoon of ground coriander
- 1 heaped teaspoon of turmeric
- 1 heaped teaspoon garam masala
- 1 heaped teaspoon of ground cumin
- 2 heaped teaspoons of natural yogurt
- 1 lemon, zest, and juice of
For the Gravy:
- 3 small red onions, peeled
- 1 stick cinnamon
- 10 cloves
- 3 tablespoons white wine vinegar
- 3 tablespoons Worcestershire sauce
- 3 level tablespoons plain flour
- 500 ml organic chicken stock
- fat-free natural yogurt, to serve, optional
For the Bombay-Style Potatoes:
- 800 g new potatoes
- 1 lemon
- 2-3 tablespoons olive oil
- 1 heaped teaspoon of black mustard seeds
- 1 heaped teaspoon of cumin seeds
- 1 heaped teaspoon garam masala
- 1 heaped teaspoon of turmeric
- 1 bulb garlic
- 1 fresh red chili, deseeded and finely sliced
- 2 tomatoes, roughly chopped
- 1 small bunch of fresh coriander
How To Marinate The Chicken:
- Make several cuts in the chicken legs down to the bone.
- Mix all the marinade ingredients with 2 level teaspoons of sea salt in a roasting tray.
- Put on clean rubber gloves and rub the marinade all over and inside the chicken. If possible, let it marinate overnight in the fridge.
How To Prepare The Gravy:
- Roughly chop the onions and add them to the roasting tray with the cinnamon stick, cloves, vinegar, and Worcestershire sauce.
- Whisk in the flour and pour in the stock or water.
How To Roast The Whole Chicken:
- Preheat the oven to 200°C/400°F/gas 6 and arrange the shelves so the roasting tray can sit at the bottom, the chicken can sit directly above it on the bars of the shelf, and the potatoes can go at the top.
- Stab the lemon a few times with a sharp knife and put it inside the chicken’s cavity.
- Place the chicken directly on the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.
How To Prepare The Bombay-style Potatoes:
- Parboil the potatoes in salted boiling water with a whole lemon for about 15 to 20 minutes until cooked through. Drain and let them steam dry.
- Heat a sturdy roasting tray over medium heat and add the olive oil, mustard and cumin seeds, garam masala, and turmeric.
- Halve a bulb of garlic and add it to the pan, along with the sliced chili and chopped tomatoes.
- Add the drained potatoes to the tray, mix everything together, and season well. Finely slice and scatter in the coriander stalks.
- After the chicken has been in the oven for 40 minutes, put the potatoes in.
What To Serve With Empire Chicken
This Empire Chicken is best served with Bombay-style potatoes, a fresh green salad, or warm naan bread. It also pairs well with a side of steamed vegetables, basmati rice, or a cool cucumber raita.
How Long Does Empire Chicken Last
Leftover Empire Chicken can last about 3-4 days in the fridge. To store it properly, allow the chicken to cool down, then transfer it to an airtight container and place it in the fridge.
How To Reheat Leftover Empire Chicken
The easiest way to reheat leftover Empire Chicken is in the oven. Preheat the oven to 175°C (350°F), place the chicken in an oven-safe dish, cover it with aluminum foil to keep it moist, and heat for about 20-25 minutes or until it’s heated through.
You can also reheat it in the microwave for 2-3 minutes, but be sure to cover it to avoid any splatters.
Empire Chicken Nutrition Facts
- Calories: 465 kcal
- Fat: 21.3g
- Saturated Fat: 5.1g
- Protein: 40.6g
- Carbs: 29.9g
- Sugars: 8.2g
- Salt: 1.1g
- Fiber: 4.3g
Try More Recipes:
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- How Long To Bake A Whole Chicken In The Oven At 375
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- How Long To Bake Thin Sliced Chicken Breast At 350
Jamie Oliver Empire Chicken
Description
Jamie Oliver’s Empire Chicken is one of the best Indian-style dinner recipes you’ll ever come across. This Empire Chicken is a whole chicken marinated and roasted with a blend of spices and flavors such as garlic, ginger, red chili, tomato puree, coriander, turmeric, garam masala, and cumin.
The marinade is packed with these spices, infusing the chicken with a burst of Indian flavors. Traditionally, it’s served with Bombay-style potatoes at dinner.
Jamie Oliver Empire Chicken Ingredients
For the Chicken and Marinade:
For the Gravy:
For the Bombay-Style Potatoes:
How To Make Jamie Oliver Empire Chicken
- Make several cuts in the chicken legs down to the bone.
- Mix all the marinade ingredients with 2 level teaspoons of sea salt in a roasting tray.
- Put on clean rubber gloves and rub the marinade all over and inside the chicken. If possible, let it marinate overnight in the fridge.
- Roughly chop the onions and add them to the roasting tray with the cinnamon stick, cloves, vinegar, and Worcestershire sauce.
- Whisk in the flour and pour in the stock or water.
- Preheat the oven to 200°C/400°F/gas 6 and arrange the shelves so the roasting tray can sit at the bottom, the chicken can sit directly above it on the bars of the shelf, and the potatoes can go at the top.
- Stab the lemon a few times with a sharp knife and put it inside the chicken’s cavity.
- Place the chicken directly on the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.
- Parboil the potatoes in salted boiling water with a whole lemon for about 15 to 20 minutes until cooked through. Drain and let them steam dry.
- Heat a sturdy roasting tray over medium heat and add the olive oil, mustard and cumin seeds, garam masala, and turmeric.
- Halve a bulb of garlic and add it to the pan, along with the sliced chili and chopped tomatoes.
- Add the drained potatoes to the tray, mix everything together, and season well. Finely slice and scatter in the coriander stalks.
- After the chicken has been in the oven 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.
- 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 adjust the thickness to your preference.
- Serve the chicken on a board next to the sizzling roast potatoes and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like.
