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We hope you got benefit from reading it, now let’s go back to jamie oliver's empire chicken with bombay-style roast potatoes recipe. You can have jamie oliver's empire chicken with bombay-style roast potatoes using 24 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes:

1. You need free-range chicken
2. Take garlic , finely grated
3. Provide fresh ginger , finely grated
4. Provide fresh red chilli , finely grated
5. Prepare tomato puree
6. Provide ground coriander
7. Provide turmeric
8. Provide garam masala
9. Get ground cumin
10. Use natural yoghurt
11. Provide lemon , zest and juice of
12. Take level tsp sea salt
13. Prepare For the Bombay Potatoes:
14. Take large pototoes
15. You need lemon
16. Use olive oil
17. Provide cumin seeds
18. Get garam masala
19. Get turmeric
20. Provide whole garlic cloves (Jamie adds a whole bulb, cut in half widthways)
21. Get fresh red chilli, deseeded and finely sliced
22. You need tomatoes , roughly chopped
23. Provide small bunch fresh coriander (I used parsley)
24. Get Salt and black pepper

Steps to make Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes:

1. In a roasting tin, mix together the all the ingredients for the chicken.
2. With a sharp knife cut shallow slashes in the legs and breast of the chicken, then place it in the roasting tin and use your hands to smother it all over with the spiced marinade. Leave to marinate as long as you can, overnight would be best, in the fridge, but you can also smother it in the morning for cooking in the evening.
3. Preheat the oven to 200C/Gas 6. Place a big roasting tray at the bottom of the oven, covered in kitchen foil. Place an oven shelf above it and when the oven is hot place the chicken directly on it. Jamie places the vegetables for his epic gravy underneath to catch the fat and juices. Roast for 1 hour, 20 minutes.
4. To make the Bombay style potatoes, peel cut and cut into quarters and parboil with half a lemon for 10 to 15 minutes. Drain, allow to steam for few minutes, and shake to make the edges rough. Heat the oil and the spices in a roasting tin, then add the potatoes, shake and turn so all sides are covered. Add the tomato halves, chilli and fresh coriander stalks (I used parsley). I also added the lemon from the pan. Roast for 40 minutes until golden and crispy.
5. Remove the chicken from the oven when it is golden, charred and cooked inside. It can rest for up to half an hour while the potatoes finish cooking and you prepare your accompaniments.
6. Slice the chicken and serve with the potatoes and salad, with chutneys and yogurt and lemon wedges if you wish.
7. The next morning, pile all the bones and leftovers into a pan, cover with water, and boil for 1 hour 30 minutes to make a delicious stock.

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