Description
Jamie Oliver’s empire chicken delivers a tantalizing journey through Mediterranean flavors. Home cooks can savor this hearty dish with simple ingredients and bold spices, creating a memorable meal that connects passion and culinary tradition.
Ingredients
Scale
- 1.4 kg (3.1 lbs) higher-welfare chicken
- 2–3 tbsps olive oil
- 500 ml (16.9 fl oz) organic chicken stock
- 800 g (1.76 lbs) new potatoes
- 3 small red onions, peeled
- 2 tomatoes, roughly chopped
- 1 bulb garlic
- 1 fresh red chili, deseeded and finely sliced
- 1 small bunch of fresh coriander
- 1 lemon, zest and juice
- 1 stick cinnamon
- 1 heaped tbsp garlic, finely grated
- 1 heaped tbsp fresh ginger, finely grated
- 1 heaped tbsp fresh red chili, finely grated
- 1 heaped tbsp tomato puree
- 3 tbsps white wine vinegar
- 3 tbsps Worcestershire sauce
- 3 level tbsps plain flour
- 2 heaped tsp natural yogurt
- 1 heaped tsp ground coriander
- 1 heaped tsp turmeric
- 1 heaped tsp garam masala
- 1 heaped tsp ground cumin
- 1 heaped tsp black mustard seeds
- 1 heaped tsp cumin seeds
- 10 cloves
- Fat-free natural yogurt, to serve (optional)
Instructions
- Preparation: Create strategic incisions along chicken legs, penetrating to the bone for enhanced marinade absorption, using protective culinary gloves to massage marinade thoroughly across entire chicken surface.
- Marinade Setup: Combine marinade ingredients with sea salt in a spacious roasting tray, incorporating onions, cinnamon stick, whole cloves, vinegar, and Worcestershire sauce, gradually integrating flour and chicken stock to create a smooth base liquid.
- Oven Configuration: Preheat oven to 200°C (400°F), positioning roasting tray at bottom, pierced lemon inside chicken cavity, and chicken placed directly on middle rack bars above prepared tray for comprehensive heat distribution.
- Potato Preparation: Parboil potatoes in salted water with whole lemon, then drain and steam-dry; simultaneously heat a robust roasting tray with olive oil, mustard seeds, cumin seeds, garam masala, and turmeric, adding garlic, chili, and tomatoes.
- Roasting Process: Fold seasoned potatoes into aromatic mixture, introducing them to oven midway through chicken roasting (around 40 minutes), continuing to cook for approximately 1 hour and 20 minutes until chicken is perfectly golden and potatoes are crisp.
- Finishing Touches: Remove chicken, transfer to cutting board, and trim any overly charred sections; strain gravy through coarse sieve into separate pan, whisking to incorporate concentrated flavors and adjust consistency as desired.
- Serving: Present roasted chicken alongside sizzling potatoes and hot gravy, garnishing generously with fresh coriander leaves and optional accompanying condiments for a complete culinary experience.
Notes
- Maximize Marinade Penetration: Create deep strategic cuts along chicken legs to allow maximum flavor absorption and ensure seasoning reaches the bone.
- Marinating Magic: Wear protective gloves while massaging marinade thoroughly and let chicken rest overnight in refrigerator for intensified taste profiles.
- Precise Oven Technique: Strategically position racks with roasting tray at bottom, chicken on middle rack, and potatoes on top shelf to ensure even cooking and optimal heat circulation.
- Flavor Layering: Add whole lemon inside chicken cavity to infuse subtle citrus notes and enhance overall aromatic complexity during roasting process.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg