Jamie Oliver Indian Roast Chicken​

This delicious Indian roast chicken by Jamie Oliver is a flavorful, easy-to-make meal perfect for family dinners. Juicy chicken marinated in aromatic spices pairs beautifully with crispy Bombay-style potatoes and a rich, spiced gravy. With simple ingredients and flexible prep, this dish brings vibrant Indian flavors to your table with minimal effort.

Ingredients Needed

Chicken & Marinade:

• 1.4kg (3lb) free-range chicken
• 1 heaped tbsp finely grated garlic
• 1 heaped tbsp fresh ginger, grated
• 1 heaped tbsp fresh red chili, finely chopped
• 1 heaped tbsp tomato purée (paste)
• 1 heaped tsp ground coriander
• 1 heaped tsp turmeric
• 1 heaped tsp garam masala
• 1 heaped tsp ground cumin
• 2 heaped tsp natural yogurt (plain yogurt)
• Zest and juice of 1 lemon

Gravy:

• 3 small red onions, peeled
• 1 cinnamon stick
• 10 cloves
• 3 tbsp white wine vinegar
• 3 tbsp Worcestershire sauce
• 3 level tbsp plain flour (all-purpose flour)
• 500ml (2 cups) organic chicken stock
• Optional: fat-free natural yogurt, to serve

Bombay-Style Potatoes:

• 800g (1.75lb) new potatoes
• 1 lemon
• 2-3 tbsp olive oil
• 1 heaped tsp black mustard seeds
• 1 heaped tsp cumin seeds
• 1 heaped tsp garam masala
• 1 heaped tsp turmeric
• 1 bulb of garlic, halved
• 1 fresh red chili, deseeded and finely sliced
• 2 tomatoes, roughly chopped
• 1 small bunch of fresh coriander (cilantro)

How To Make Indian Roast Chicken​

1. Prepare the chicken and marinade: Slash the chicken legs down to the bone. In a roasting tray slightly larger than the chicken, mix all marinade ingredients with 2 tsp sea salt. Massage the mixture all over and inside the chicken. Cover and marinate overnight in the fridge for best results.
2. Preheat the oven and prepare the potatoes: Heat the oven to 200°C/400°F/gas mark 6. Parboil the potatoes in salted boiling water with a whole lemon for 15–20 minutes until tender. Drain and let them steam dry. Stab the lemon with a knife and place it inside the chicken cavity.
3. Prepare the gravy base: Roughly chop the onions and add them to a roasting tray along with the cinnamon stick, cloves, vinegar, Worcestershire sauce, and flour. Pour in the chicken stock. Place the tray at the bottom of the oven.
4. Roast the chicken and potatoes: Put the chicken directly on the middle oven rack above the gravy tray. Roast for 1 hour 20 minutes. After 40 minutes, prepare another tray for the potatoes. Heat olive oil over medium heat, then quickly toast mustard seeds, cumin seeds, garam masala, and turmeric. Add the halved garlic bulb, sliced chili, tomatoes, and potatoes. Mix well, season, and place the tray at the top of the oven.
5. Finish the chicken and gravy: Once cooked, transfer the chicken to a board and remove charred bits. Strain the gravy through a sieve into a pan, scraping any sticky bits from the tray. Simmer until thickened or adjusted to your preferred consistency.
6. Serve: Arrange the chicken on a board, place the potatoes in a serving dish, and drizzle the gravy with optional yogurt. Garnish everything with fresh coriander leaves. Enjoy!

Recipe Tips

• Marinate Overnight for Best Flavor: Let the chicken sit in the marinade overnight to soak up all the spices and become extra juicy and flavorful.
• Parboil Potatoes Until Tender: Ensure the potatoes are fully cooked during parboiling to achieve crispy and perfectly seasoned roasties.
• Place the Chicken Above the Gravy Tray: Letting the juices from the chicken drip into the tray below adds incredible flavor to your gravy.
• Toast Spices Quickly for Potatoes: Be careful not to overheat the oil when toasting mustard and cumin seeds, or they may burn and taste bitter.
• Don’t Skip the Lemon Inside the Chicken: The lemon keeps the chicken moist and adds a subtle citrusy aroma to the dish.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Indian Roast Chicken cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Cool the chicken completely before placing it in a freezer-safe container or bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the chicken in an oven-safe dish, cover with foil, and heat for 15–20 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 575
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 870mg
• Potassium: 910mg
• Total Carbohydrate: 43g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 41g

Try More Jamie Oliver Recipes:

• Jamie Oliver Air Fryer Chicken In Pastry
• Jamie Oliver Coronation Chicken Recipe
• Jamie Oliver​ Chicken And Chorizo Pasta
• Jamie Oliver Tagine Chicken