Jamie Oliver Empire Roast Chicken

If you’re craving a bold and aromatic roast with an Indian twist, Jamie Oliver Empire Roast Chicken might just become your new favorite. This dish packs a punch with its spiced yogurt marinade and fragrant gravy, creating a roast that’s juicy, flavorful, and far from ordinary. I made it on a whim one weekend, and the layers of flavor absolutely blew us away. (inspired by Jamie Oliver)

Ingredients Needed

For the Chicken:

• 1 small chicken, skin removed and cleaned
• ½ cup tomato paste
• 2 tbsp ginger garlic paste
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1½ tbsp natural yogurt
• 1 tsp red chili, finely chopped (optional)
• 1 whole lemon
• Juice of 2 lemons
• Coriander leaves to garnish (optional)

For the Gravy:

• 2 small onions, diced
• 1 tsp plain flour
• 1 cinnamon stick
• 4–5 cloves
• ½ cup Worcestershire sauce
• ¼ cup white vinegar

How To Make Jamie Oliver Empire Roast Chicken

Marinate the Chicken:

First, pat the chicken dry with paper towels and make a few deep scores into the legs. In a bowl, combine the tomato paste, ginger garlic paste, all your ground spices, yogurt, red chili (if using), and lemon juice. Mix into a smooth marinade and rub it generously all over the chicken. Don’t forget to get into those cuts—it really helps with flavor. Let it marinate overnight in the fridge for the best results.

Prep the Oven and Gravy:

When you’re ready to cook, preheat your oven to 200°C (390°F). Grease a roasting pan and line it with baking paper. Toss in the onions, flour, cinnamon stick, cloves, Worcestershire sauce, and vinegar to form a base for your gravy.

Roast the Chicken:

Stuff the whole lemon into the chicken cavity. Then, place the bird on a wire rack set over the prepared roasting pan so all the juices drip down into the gravy base. Roast in the oven for 1 hour and 15 minutes, or until the chicken is beautifully golden and cooked through.

Serve:

Once done, let the chicken rest for a few minutes before carving. Garnish with fresh coriander leaves if you like, and serve it up with the rich, tangy gravy. I highly recommend Bombay roast potatoes, some crunchy pappadums, and a fresh salad on the side—it’s a full-on feast!

Why I Love This Recipe

This Jamie Oliver Empire Roast Chicken recipe has become one of my go-to weekend roasts. I first tried it on a rainy Sunday and was surprised by how well the tangy, spiced flavors worked together. It’s got that “wow” factor you want when you’re serving a crowd, but it’s also surprisingly straightforward. Plus, it fills your kitchen with the most mouthwatering aroma!

Recipe Tips

• Skip the red chili if you’re cooking for kids or spice-sensitive folks—it’s still delicious.
• Use Greek yogurt for a slightly thicker marinade that clings beautifully to the chicken.
• Score the chicken deeply so the marinade really penetrates.
• Don’t skip the lemon inside—it steams the chicken from the inside out.
• Let the chicken rest for 10 minutes after roasting to keep it juicy.

How To Store This Jamie Oliver Empire Roast Chicken

At Room Temperature

Leave it out no more than 2 hours after cooking. After that, it should be refrigerated.

In the Fridge

Store leftovers in an airtight container for up to 3 days. It actually tastes even better the next day!

In the Freezer

Freeze portions in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

• Oven: 350°F for 18 minutes
• Microwave: High for 2–3 minutes
• Stovetop: Medium heat in a skillet for 5–7 minutes
• Air Fryer: 350°F for 8 minutes

Nutrition Facts (per serving)

• Calories: 190
• Carbs: 0g
• Protein: 20g
• Fat: 11g
• Sugar: 0g
• Fibre: 0g
• Sodium: 62mg

Let’s Answer a Few Questions!

Can I make this with boneless chicken thighs?
Totally! Just reduce the cooking time to about 35–40 minutes and make sure the internal temp hits 165°F.

What if I don’t have garam masala?
You can sub in a mix of cinnamon, cumin, and a pinch of nutmeg for a similar warmth.

Can I marinate for less than overnight?
Sure, even a few hours will work. But overnight really takes the flavor to the next level.

Is the gravy very spicy?
Not at all! It’s rich and tangy. You control the spice level with the red chili in the marinade.

Can I grill the chicken instead?
Yes! You can cook it on the barbecue over indirect heat for a charred finish.

Try More Recipes:

• Jamie Oliver Chicken Wrapped in Prosciutto
• Jamie Oliver Chicken Laksa Soup
• Jamie Oliver Chicken Liver Parfait