Description
Jamie Oliver’s Empire Roast Chicken is a fusion dish that combines the simplicity of a traditional roast chicken with the bold, aromatic flavors of Indian spices. The chicken is marinated in a mixture of yogurt, garlic, ginger, and a blend of spices, including cumin, coriander, turmeric, and garam masala. This gives the chicken a beautiful golden color and deep, complex flavor, while the yogurt helps keep the meat moist and tender.
Ingredients
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- 1 whole chicken (about 1.5–2 kg or 3–4 lbs)
- 200g (3/4 cup) plain yogurt
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1-inch piece fresh ginger, grated
- 4 cloves garlic, minced
- 1 lemon, halved
- Fresh coriander (cilantro) leaves, for garnish
- Salt and pepper to taste
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Instructions
Preheat your oven to 200°C (400°F) and line a roasting pan with foil or parchment paper for easy cleanup.
In a bowl, mix the plain yogurt, olive oil, ground cumin, ground coriander, turmeric, garam masala, smoked paprika, grated ginger, minced garlic, and a generous pinch of salt and pepper. Stir until the ingredients are well combined and form a smooth, fragrant marinade.
Pat the chicken dry with paper towels, then season the cavity with salt and pepper. Rub the yogurt spice mixture all over the chicken, making sure to coat it thoroughly. Rub some of the marinade under the skin of the chicken breasts for extra flavor and moisture. Place the lemon halves inside the cavity of the chicken.
Allow the chicken to marinate for at least 30 minutes, or for even better results, marinate it in the fridge for several hours or overnight.
Place the marinated chicken on a roasting rack in the prepared roasting pan. Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the chicken.
If the chicken skin begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
Garnish the roast chicken with fresh coriander leaves and serve with your favorite side dishes such as roasted vegetables, basmati rice, or naan bread. Slice and enjoy!