Jamie Oliver Indian Roast Chicken​

There’s something deeply comforting about the smell of a spiced roast chicken filling the house. Not your standard lemon-and-herb Sunday roast — this one’s warmer, deeper, richer. Think garam masala wafting out of the oven, turmeric-stained fingers, a squeeze of lemon over crackling golden skin. It’s the kind of meal that makes people wander into the kitchen just to ask, “What is that smell?”

I first made this on a grey Sunday in November when I was craving something roast-y but with more oomph. And it delivered. It’s everything you love about a classic roast chicken, but with an Indian twist that feels like a proper upgrade. There’s no stuffing or gravy, just juicy, spiced chicken, golden onions at the bottom of the pan soaking up all the flavour, and maybe a simple cucumber salad or rice if you’re feeling fancy.

It’s low effort, high reward — my favourite combo.

Why You’ll Love It

• A bold twist on classic roast chicken — no boring birds here
• No marinating required — just mix, rub, roast
• Uses spices you probably already have in the cupboard
• Juicy meat, crispy skin, and no dry bites in sight
• Leftovers taste even better the next day (hello chicken wraps)
• Pairs beautifully with rice, salad, naan, or straight off the tray with your fingers

Ingredients

• ½ cup vegetable oil (or plain yoghurt if you want a creamier vibe)
• 3 tbsp garam masala
• ½ tsp paprika
• ½ tsp ground cardamom
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp chilli powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 3 tbsp lemon juice
• 3 garlic cloves, crushed
• 1 tsp crushed ginger
• 1 whole chicken (approx. 2kg / 4lbs)
• 1 onion, quartered
• 4 extra garlic cloves, whole

How to Make It

Mix the magic marinade:

In a bowl, whisk together the oil (or yoghurt), all the spices, salt, pepper, sugar, lemon juice, crushed garlic, and ginger. It should be thick-ish and smell absolutely unreal.

Give the bird a good massage:

Loosen the skin over the chicken breasts with your fingers (gently, like you’re sneaking snacks). Rub the marinade all over the chicken — under the skin, inside the cavity, over the legs — get in there.

Set it up to roast:

Place the marinated chicken in a roasting dish. Tuck the quartered onion and whole garlic cloves around it. They’ll caramelise and soak up all the spicy juices.

Start with a high heat blast:

Roast at 200°C (400°F) for 20 minutes to get that skin started. Then lower the heat to 180°C (350°F) and roast for another 30–40 minutes. Baste it once or twice if you remember. If you don’t, it’ll still be fab.

Check it’s cooked (don’t guess):

Stick a knife between the thigh and the body — the juices should run clear. Or use a meat thermometer if you’re proper grown-up about it: 75°C (165°F) at the thickest part.

Let it rest (very important):

Take it out of the oven, cover loosely with foil, and let it rest for 10 minutes. This is when all the juices settle and the flavour properly locks in.

Serve and enjoy the applause:

Slice, scatter with fresh coriander if you’ve got it, and serve with rice, cucumber raita, or just some warm naan to scoop up the sauce. Heaven.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
It probably overcooked. Use a thermometer if you can — or pull it as soon as the juices run clear and let it rest properly.

Skin not crispy?
Make sure your oven’s hot enough to start, and don’t drown the bird in marinade on the skin side. Just enough to coat — not soup.

Too spicy?
Halve the chilli powder or leave it out altogether. The garam masala still brings loads of flavour.

Undercooked thighs?
Roast it breast-side down for the first 20 minutes — it helps the legs cook more evenly.

Storage and Reheating

Fridge: Leftovers keep beautifully for up to 3 days in an airtight container.
Freezer: Yes! Shred the meat and freeze it in bags or boxes.
Reheat:

• Oven: 180°C for about 15 minutes — cover with foil to avoid drying out.
• Microwave: Works, but the skin softens. Add a splash of water to keep it moist.
• Cold: Honestly? Sliced into a wrap with yoghurt and fresh greens = heaven.

Frequently Asked Questions

Can I use chicken thighs instead of a whole bird?
Absolutely. Just adjust the cooking time — about 40–45 minutes total should do it.

Is yoghurt or oil better in the marinade?
Both work! Yoghurt adds a tangy softness, oil makes for crispier skin. I lean oil if I want crunch.

What should I serve with it?
Cucumber salad, fluffy basmati rice, raita, or even a light slaw. Or nothing — it holds its own.

Can I marinate it overnight?
Yes please. If you’ve got time, do it. It’ll be even more flavourful.

Nutrition Facts (Per Serving):

• Calories: 332
• Fat: 25g
• Carbs: 2g
• Protein: 24g
• Sodium: 672mg
• Sugar: 1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Basque
• Jamie Oliver Chicken In White Wine And Mushroom Sauce
• Jamie Oliver Chicken Jalfrezi